It was time to try my sister Linda’s fish spread again. We’d loved the tilapia spread I made several months ago. The spread was great on crackers, we made sandwiches with several kinds of breads and even croissants. The spread was so good I’ve been craving it since we used the last of it. It was time to try the recipe using cod.
I had thawed 4 small cod filets and sautéed them in a little olive oil and butter. I sprinkled Old Bay seasoning on the filets along with salt and pepper before sautéing them. Once flaky and done, I removed them to a plate and let the filets cool.
I had set out a brick of cream cheese to reach room temp and now added it to a bowl. I added ½ cup of sour cream and ½ cup of Greek yogurt in place of adding mayonnaise. I used a fork to mix it well, leaving a few small lumps. They weren’t going to matter in the final mix.
This time I used a can of artichoke hearts in the spread as well. It was a combination of two of Linda’s famous recipes: a jalapeno popper spread and her fish spread. I diced the artichoke hearts somewhat and added them to a bowl.
I only had canned jalapenos on hand so I minced about 2 tablespoons of those and added them to the bowl.
I measured garlic powder, onion powder, salt, pepper and fresh ground horseradish to my bowl. I added chopped green onions and the flaked cod. I stirred well until I was sure the spices were all blended into the mixture.
I put it into a covered container and refrigerated it overnight. The next night I stirred it well again, tasted it and was pleased. The spread had the right heat and flavors. Not too fishy, not too salty, it would be excellent on crackers for an appetizer at a party.
I served the spread in a smaller bowl set into a large bowl filled with ice. I wanted it to stay cool at our outdoor party. I had several kinds of crackers around it and it was well-eaten. Everyone seemed to love the creamy fish spread on crispy, salty crackers.
And I loved the spread I’d reserved for myself in a separate container I’d left at home. I had sandwiches for lunch several days. I like it with a few fresh spinach leaves on a hamburger bun.
Cod Sandwich Spread
Old Bay Seasoning
Drizzle of olive oil
2 tablespoons butter
8 ounces cream cheese; room temp
½ cup sour cream
½ cup Greek yogurt
1 teaspoon ground horseradish
½ teaspoon garlic powder
1 teaspoon onion powder
¼ cup chopped green onions
2 tablespoons minced jalapenos (more or less depending on heat preference)
1 can artichoke hearts; chopped
Sprinkle fish with Old Bay seasoning, salt and pepper. Saute in a non-stick skillet with olive oil and butter until flaky, about 2 minutes per side. Beware of overcooking cod, it gets rubbery fast!
Set fish aside and let cool.
Mix cream cheese, sour cream and yogurt with a blender or a fork. Small lumps may remain and that is fine.
Add rest of ingredients minus the fish and mix well. Stir in fish taking care not to totally flake it out. You want some pieces left.
Refrigerate for several hours, preferably overnight, to allow flavors to blend. Mix well before serving.
Makes about 6 cups of spread.