- 150 g smoked salmon
- 150 g smoked dried fish
- 200 g vegetable butter
- 1 bunch green onions
- 2 tbsp mustard
- 1 lemon
Finely chop the smoked salmon and smoked batog into very small pieces. Ensure the texture remains even, allowing the flavors to blend smoothly when combined later.
Slice the green onions thinly, using both white and green parts. Keep the pieces uniform to maintain balanced freshness and distribute their mild sharpness throughout the mixture.
Place the vegetable butter into a bowl and add the mustard. Mix vigorously until the combination becomes smooth, creamy, and slightly tangy from the mustard.
Add the chopped salmon, smoked batog, and sliced green onions into the creamy butter mixture. Stir gently to distribute ingredients evenly and maintain a pleasant texture.
Squeeze the lemon carefully over the bowl, ensuring seeds do not fall inside. Add the juice gradually to brighten flavors and enhance the spread’s refreshing balance.
Mix thoroughly once more, then taste and adjust seasoning if needed. Chill the spread before serving, and enjoy it generously on fresh bread, toast, or crisp crackers.