Horseradish Smoked Fish – For Mingling

Did you know that only certain topics of conversation are permitted when mingling? You’re not supposed to broach politics, religion or anything serious. So what does that leave besides frivolous banter?  If you’re searching for creative direction at your next event, here are 40 mingling motifs.

Mingling is so much easier when a meal consists of lots of appetizers rather than a hefty main.  To get the party started, try this Horseradish Smoked Fish, then keep bringing out the many, many more jittery appetizers — about a dozen bites per person, so they say.

Prepare this Horseradish Smoked Fish a day in advance or the morning you serve it.  Flavors have to mingle, too.

Horseradish Smoked Fish

• 1/4 c each sour cream, mayonnaise, horseradish
• 1/3 c thinly sliced scallions, green part only
• 1 medium tomato, seeded, finely diced
• 1/2 lb smoked white fish, deboned skinned, crumbled into bite-sized pieces

In a large bowl, combine horseradish, sour cream, and mayonnaise. Add scallions, tomatoes and fish, then mix until well blended.

Cover and refrigerate until serving time. Allow to come to room temperature before serving. Serve on endive spears, crackers or with bread. Serves 12.

Horseradish Smoked Fish Print Ready Recipe

Final notes:

• Horseradish Smoked Fish is from “This Book Cooks” by cookbook author, caterer and Mom’s Choice Award winner Kerry Dunnington.
• I received a Sabatier Santoku knife for review. And the good news is, you too can receive a Sabatier Santoku knife or a Sabatier 6-inch cleaver if you do just one of the following a) subscribe to Jittery Cook, b) send in your favourite recipe to share on Jittery Cook, or c) comment in the blog of a Jittery Cook recipe that’s made its way into your home and heart. Email me at [email protected] with your name, address and phone number to be included in the draw, November 11th, 2015.
• So, do I like the Sabatier Santoku knife? Yes, I do. It’s super sharp, comfortable to hold and the pointy tip is useful for puncturing tomatoes to get your slice started. Check out the Sabatier site for handy knife handling advice.