Smoked Whitefish Spread
A creamy dip made from flaked smoked whitefish, popular in Upper Peninsula and northern Michigan markets and roadside smokehouses.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 15
- carbs
- 3
- protein
- 11
- calories
- 190
Instructions
- 1
Pull the smoked whitefish apart into flakes. Check carefully and remove any small bones.
- 2
Beat the cream cheese and sour cream together until smooth.
- 3
Gently mix in the flaked whitefish, lemon juice, horseradish, and pepper.
- 4
Stir in the chives. Taste and adjust the seasoning if you like.
- 5
Chill for at least 1 hour before serving so the flavors blend together.
Chef's tips
Take your time feeling for small bones in the fish. Mix gently to keep the spread chunky, and serve it slightly cold.
Storage
Refrigerate in an airtight container up to 4 days.
Reheating
Serve cold; do not heat.
Common mistakes to avoid
- •Mixing the spread too much so it turns into a paste instead of staying flaky.
- •Skipping the chill time, which leaves the flavors flat.
Serving suggestions
Cooked Smoked Whitefish Spread?
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