You may have seen my smoked salmon and cream cheese canapes. Now imagine substituting smoked tanigue, retaining the cream cheese, and adding chopped cucumber and some finely sliced iceberg lettuce to the filling. Smoky, salty, subtly sweet with a touch of crisp leaves here and there. And the absolute creaminess of the cheese…
Smoked fish is fast becoming a permanent fixture in deli shops and the cold section of supermarkets. Imagine the lowly tinapa in gourmet form. About darn time smoked fish comes of age in this country. You’ll find smoked tanigue, smoked blue marlin and smoked tuna often side by side with the imported smoked salmon. An 85-gram pack of smoked tanigue (less than a hundred pesos) might not seem much but, believe me, it’s more than enough to make a substantial amount of filling. Smoked fish is so rich in flavor that you don’t need much to make a lot.
- 85 grams smoked Spanish mackerel
- 250 grams cream cheese at room temperature
- 1/2 cup chopped cucumber - scrape off the seeds before chopping
- 1 cup finely sliced iceberg lettuce
- 12 scallions - finely sliced
- ground pepper - to taste
- 12 slices bread
- Finely chop the smoked Spanish mackerel.
- In a mixing bowl, beat the cream cheese until light in texture.
- Add the rest of the ingredients to the cream cheese. Lightly mix everything together.
- Spread the filling on six slices of bread and top with the remaining bread.
- Optionally, cut the sandwiches into halves before serving.
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