Smoked Fish is not only delicious but comes fully cooked and easily shredded to make a dip, spread, or chowder. When my husband brings home the wonderful Lake Superior smoked whitefish from trips to the Upper Peninsula of Michigan the first thing I make is this spread for an appetizer. I love it paired with crispy Finn Crisp rye crackers, but other firm crackers will work fine.
The shredded smoked fish is stirred into a cream cheese and sour cream base with a little mayonnaise, green onion, jalapeños, lemon juice, Tabasco, and prepared horseradish. It’s smoky, rich, and irresistible. Why not give it a try as an appetizer for New Year’s Eve or Day?
Smoked Whitefish Spread
Ingredients
- 8 ounces smoked whitefish
- 4 ounces block cream cheese, softened
- ¼ cup sour cream
- 2 Tablespoons mayonnaise
- 2 green onions, sliced thin with some green tops included
- 1-1/2 Tablespoons minced jalapeños
- 4 to 5 teaspoons fresh lemon juice
- 1 Tablespoon prepared horseradish
- ½ teaspoon Tabasco sauce (or more to taste if desired)
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon table salt
- Finn Crisp Rye Crackers, for serving (or other firm cracker like plain Carr's)
- Additional thinly sliced green onion tops or chives, for garnish
Instructions
- Using your fingers, pull the skin and bones off of the fish and discard. Finely shred the fish meat and place in a medium mixing bowl.
- Add the cream cheese, sour cream, mayonnaise, green onion, jalapeños, lemon juice, horseradish, Tabasco, pepper, and salt. Stir and mash with a fork until well combined. Set aside for 25 to 30 minutes to allow flavors to blend. Taste and adjust if needed.
- Transfer to desired serving bowl and sprinkle top of spread with thinly sliced green onion tops or minced chives. Serve with crackers.
Yum! Sounds like a delicious spread; looking forward to serving it. (and eating it, too!)