Lake Erie Smoked Whitefish Spread
Flaked smoked whitefish folded into cream cheese and sour cream with lemon, dill, and horseradish, then piled onto crackers. It is the standard cooler snack on Ohio's north coast, made from whatever comes out of the smokehouse.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 220 kcal
Equipment
- •Mixing bowl
- •Rubber spatula
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 18
- carbs
- 3
- protein
- 12
- calories
- 220
Instructions
- 1
Break the smoked whitefish into pieces in a bowl. Look closely and remove any bones and skin.
- 2
Put the softened cream cheese and sour cream in a second bowl. Stir until smooth.
- 3
Add the lemon juice, horseradish, black pepper, and hot sauce. Mix well.
- 4
Gently stir in the flaked fish with a spatula. Keep visible flakes of fish.
- 5
Gently mix in the dill and scallions.
- 6
Taste the spread. Add more lemon or pepper to your liking, and add salt only if needed.
- 7
Chill in the refrigerator for at least 1 hour so the flavors blend.
- 8
Serve cold with crackers and lemon wedges.
Chef's tips
Check the fish carefully for tiny bones and skin. Stir gently rather than beating so the spread stays chunky.
Storage
Keeps refrigerated in an airtight container for up to 4 days.
Reheating
Serve cold; let it sit out 15 minutes to soften before serving.
Common mistakes to avoid
- •Using a food processor, which turns the spread into a paste.
- •Adding salt before tasting, since smoked fish is already well seasoned.
Serving suggestions
Cooked Lake Erie Smoked Whitefish Spread?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Ohio
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
