As the winter season begins and holiday flavors fill the kitchen, light spreads and dips become the perfect addition to a festive table. This creamy fish spread made with hake, vegetables, and a touch of herbs is a delicious and refreshing alternative to heavy holiday foods. Easy to prepare and beautifully smooth, it pairs wonderfully with crusty bread or crisp salads.
Ingredients
2 lbs (900 g) frozen hake
1 large carrot, sliced
3 medium potatoes, peeled
½ small onion (optional, for aroma)
3 tbsp olive oil
2 tbsp mayonnaise or Greek yogurt (adds creaminess)
1 tsp Dijon mustard
1 tbsp lemon juice
½ tsp white pepper
A pinch of dried thyme
A pinch of dried parsley
Salt to taste
Optional: 1 garlic clove, mashed (for stronger flavor)
Preparation
Rinse the hake under cold water. Place it in a pot along with the sliced carrot, potatoes, onion, thyme, and a little salt. Cover with water and boil until the fish and vegetables become tender.
Drain the cooked ingredients and let them cool slightly. Remove any bones from the hake.
Place the fish, potatoes, and half of the carrot in a mixing bowl. Add lemon juice, mustard, olive oil, white pepper, parsley, and mayonnaise or yogurt.
Blend with a mixer or food processor until smooth and creamy. Add more salt or lemon juice if needed.
Transfer the spread into a serving dish and decorate with thin carrot slices or fresh herbs.
Serve with toasted bread, crackers, or a fresh seasonal salad.
