Smoked Whitefish Spread
This spread tastes like the Great Lakes in miniature. Smoky fish, a little dairy, a little acid — simple ingredients doing their jobs well. Most grocery stores sell fresh smoked fish. It’s the kind of thing that shows up at gatherings without ceremony and disappears faster than expected.
Best served cold, with good crackers or rye, and no rush. It improves if you make it ahead and let it rest, which feels appropriate.
Ingredients
- 8 oz smoked whitefish, salmon or steelhead (skin and bones removed)
- 4 oz cream cheese, softened
- 2 tbsp sour cream
- 1 tbsp mayonnaise
- 1 tbsp fresh lemon juice
- 1 tbsp finely chopped red onion
- 1 tsp horseradish (optional)
- Salt and pepper to taste
- Fresh dill, for garnish
- Crackers or rye bread, for serving
Instructions
- In a medium bowl, flake the smoked whitefish with a fork.
- Add cream cheese, sour cream, mayonnaise, lemon juice, red onion, and horseradish.
- Mix until combined but still slightly chunky.
- Season with salt and pepper to taste.
- Refrigerate at least 1 hour before serving.
- Garnish with fresh dill and serve with crackers or rye bread.
Notes:
- Can be made a day ahead; flavor improves overnight.