UMAMI LABNE SMOKED FISH SPREAD
Ingredients
8 ounces smoked fish filet (bluefish, mackerel, salmon, etc…)
1 cup Karoun Mediterranean Style Original Labne Spread & Dip
2 tablespoons capers, drained
2 tablespoons green olives, finely chopped
3 tablespoons chives, chopped
1, 4 ounce jar chopped pimentos, drained and patted dry with paper towels
¼ cup red onion, finely chopped
1 ½ tablespoons dill, chopped
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Serve with:
Assorted crackers
Cucumber slices
Toasted bread slices
Instructions
Remove the skin from the smoked fish filet and discard. Break the fish into large pieces and place it in the bowl of a food process with the Labne. Pulse 8-10 times until just combined and the fish is even in texture throughout. Remove to a large bowl.
Add the capers, olives, chives, pimentos, red onion, dill, horseradish, Worcestershire, Dijon, and lemon juice to the bowl and stir until everything is well combined. Place in the fridge for 1 hour or longer for flavors to meld.
Serve with crackers, cucumber slices, or toasted bread rounds.
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