Trout Spread / Leftovers Fish Salad

Have you ever had some leftover cooked fish at the end of dinner and don't know what to do with it the next day? Do you eat it for lunch so as not to waste it, but don't enjoy eating microwaved fish? Well this pate-like salad is great to make sandwiches, arepas, empanadas or eat it during snack time with crackers. This recipe is super quick and easy to make. I made it with trout, and you can use any type of fully cooked fish, even cooked shrimp. If you don't have olives you can use capers, herbs like cilantro, dill, parsley, or even a little mint work great, and if you don't have mini sweet bell peppers you can simply omit it and add a little more green onions or chives, a little smoked paprika is also good. For a little creaminess you can use sour cream or any type of cream cheese. Let me know what combination you made and how you enjoyed it! I ate half of it with crackers at snack time and the next day I made Venezuelan empanadas and they turned out great.

Yield: about two cups Preparation Time: 15/20 minutes

Ingredients:

1 to 2 cooked fish filets

2 mini sweet bell peppers

3 scallions or a bunch of chives

3 to 4 tablespoons cream cheese or sour cream

7 to 10 green olives

A little cilantro, parsley or fresh dill

Juice of one lemon

Salt and pepper to taste

Directions:

1. Chop all the vegetables (small)

2. In a bowl, with your fingers, breakdown the cooked fish

3. Add the cream cheese or sour cream, lemon juice and chopped vegetables

4. Mix well

5. Taste and add more lemon, s/p, herbs to taste

6. Serve with crackers, sandwich, wrap, arepas, empanadas or whatever you like.

7. Enjoy!