UMAMI LABNE SMOKED FISH SPREAD
I have been chosen as 1 of 30 bloggers to compete in a recipe contest to develop creative entree and appetizer recipes using Karoun Dairies Original Labne Spread & Dip. I am very excited about this challenge as I have never worked with Labne before and am intrigued by the tangy flavor and creamy consistency of this product. So, what is Labne?
Karoun Mediterranean Style Labne is a centuries old Mediterranean style spreadable kefir cheese – similar to yogurt. However, it has a distinctive tangier flavor and is smoother and thicker than yogurt. It is a delicious alternative to mayonnaise or cream cheese for a healthier lifestyle and there are live active probiotic cultures in every spoonful which are great for gut health.
I was recently on Block Island and a good friend gave me a filet of smoked bluefish and I couldn’t help but think that the tangy Labne would be the perfect compliment to the smoky fish and make a delicious spread… I was right! Quick and easy to make and the perfect appetizer with a glass of white on a warm summer night!
Here’s how I made it. Note – you can also scroll to the bottom of this post or click any of the photos for a link to the full recipe.
Remove the skin from ½ pound of smoked fish filets and discard. Break the fish into large pieces and place it in the bowl of a food process with 1 cup of Karoun Labne. Pulse 8-10 times until just combined and the fish is even in texture throughout. Remove to a large bowl.
Add 2 tablespoons capers, 2 tablespoons chopped green olives, 3 tablespoons chopped chives, 1 drained 4 ounce jar chopped pimentos, ¼ cup chopped red onion, 1 ½ tablespoons chopped dill, 1 teaspoon prepared horseradish, 1 teaspoon Worcestershire, 1 teaspoon Dijon mustard, and 1 tablespoon 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.
UMAMI LABNE SMOKED FISH SPREAD
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
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 juizxce 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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