Easy seafood spreads and dips: mackerel pâté, shrimp spread and roe dip

Spreads are the easiest way to turn a few seafood products into a snack table. Each takes about five minutes.

1. Smoked mackerel pâté

Remove skin and bones from smoked mackerel, flake the meat and mix with about 100 g cream cheese or crème fraîche, a squeeze of lemon, black pepper and chopped chives. Mash to the texture you like. Serve on rye bread or knäckebröd.

2. Shrimp and dill spread

Chop drained peeled shrimps and mix with mayonnaise or crème fraîche, chopped dill, lemon juice and a pinch of salt. For a ready-made version, try classic skagenröra.

3. Quick roe dip

Stir a spoonful of roe sauce into crème fraîche or serve it as it is with boiled potatoes, cucumber sticks and radishes.

Serving tips

• Serve cold, with lemon wedges, dill and a green salad.
• Add boiled egg halves or cucumber slices for a fuller plate.
• Combine with five seafood starters in ten minutes for a larger spread.

Keep spreads refrigerated and eat within a day or two; see product pages for the storage of the ingredients.

Allergens: fish, crustaceans, milk, egg (mayonnaise), gluten (bread).