🇵🇱 Poland · Food
Pasta Rybna
By eatmundo · August 4, 2026
🇵🇱 PLA classic Polish fish spread made with smoked mackerel, cottage cheese, and tangy pickles. It is exceptionally savory and perfect for breakfast or appetizers on rye bread.
Ingredients
check them off as you prepareHow to Make It
- 1
Debone 400g of smoked mackerel, carefully removing any small bones, and flake the meat into small pieces using a fork.
- 2
In a mixing bowl, combine the flaked fish with 250g of cottage cheese, ensuring you maintain some texture.
- 3
Finely dice 1 onion and 2 pickled cucumbers, then pat the cucumber dry to avoid thinning the spread too much.
- 4
Add the diced onion, pickles, 1 tsp of mustard, and 50g of sour cream to the bowl with the fish and cheese.
- 5
Mix everything thoroughly until combined but still slightly chunky and textured.
- 6
Season with 0.5 tsp salt and 0.5 tsp black pepper, adjusting to your personal taste preference.
- 7
Cover and refrigerate for 30 minutes before serving, allowing the flavors to meld together properly.
- 8
Serve cold on fresh, thick slices of crusty dark rye bread with a garnish of fresh chives or dill.
Frequently Asked Questions
What kind of mackerel should I use?+
Use hot-smoked mackerel for the best flavor; its firm texture and deep smoky taste are essential for an authentic Polish spread.
Can I replace the cottage cheese?+
If you prefer a smoother texture, you can substitute the cottage cheese with quark or cream cheese, but traditional recipes use small-curd cottage cheese.
Why did my spread turn watery?+
If you don't pat the pickled cucumbers dry after dicing, the vinegar/brine will make the paste runny. Always remove excess moisture.
How long can I store it?+
This spread is best kept in an airtight container in the refrigerator and consumed within 2-3 days for the best quality.
🇵🇱 PLMundo Match
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