Fish Spread

This is a smart use for leftover cooked fish. Salmon, tilapia, cod, whatever you have on hand from last night’s dinner. Mashed together with ripe avocado and a hit of tarragon, the avocado takes the place of mayonnaise, bringing creaminess and a grassy richness that works especially well with white-fleshed fish.

Tarragon is what makes this spread more than a leftover. Its anise-like herb bite cuts through the fat of the avocado and adds an almost French classical flavor that plays beautifully with seafood. A little goes a long way, so start with half a teaspoon minced and taste from there.

Pile it on toasted sourdough, stuff it into pita, roll it up in lettuce leaves, or serve on crackers as an appetizer. Simple, fast, and infinitely flexible.

Chef Tips

• Mash with a fork, not a food processor. A rough-textured spread holds its body; an over-pureed version gets watery and slides off bread.
• Salt the avocado before adding fish. Avocado needs salt to wake up, and adding it after the fish means double-salting.
• Squeeze lemon juice in at the end for both brightness and to keep the avocado from browning.
• Use fresh tarragon if possible. Dried tarragon turns dusty, and the flavor falls apart in a cold spread.

Variations

• Add a tablespoon of capers or minced red onion for extra bite.
• Swap tarragon for fresh dill and add a squeeze of lemon for a Scandinavian-leaning spread.
• Use smoked mackerel or trout instead of cooked fresh fish for a deeper, smokier version.