Smoked Mackerel and Cream Cheese Spread
Mackerel supplies protein and omega-3 fats, while egg and cream cheese make the spread hearty and cohesive. Dill and lemon brighten the fish's smoky, savory flavor.
Boil the egg (130 g) until fully set, then let it cool at room temperature for about 10 minutes and peel it. Remove the skin and bones from the hot-smoked mackerel (220 g), and finely chop the dill (10 g). Allow about 3 minutes for this preparation.
Place the mackerel, cream cheese (120 g), egg, sour cream (30 g), dill, lemon juice (5 g), and pepper mix (1 g) in a food processor. Pulse for about 2 minutes until combined, keeping the spread thick rather than turning it into a runny purée.
Transfer the spread to a clean jar and chill for about 1 hour before serving.
For a practical measure, use about 2 large boiled eggs without their shells; the ingredient-table weight is the edible portion.
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