Smoked Fish Spread
  • 8 oz. smoked whitefish (or other hot smoked fish, but not lox)
  • 3 oz. cream cheese, softened
  • 2 Tbsp. finely chopped dill pickle
  • 2 Tbsp. finely chopped celery
  • 1 green onion, finely chopped including greens
  • 2 Tbsp. mayonnaise
  • 2 tsp. prepared horseradish
  • 2 tsp. pickle juice
  • 1 tsp. Dijon-style mustard
  1. Carefully remove skin and bones from smoked fish.
  2. In medium bowl, mash together meat from fish and softened cream cheese
  3. Stir in celery, pickle, green onion, mayonnaise, horseradish, pickle juice, and mustard until well-combined.
  4. Transfer to serving bowl and cover with plastic wrap. Refrigerate at least two hours and up to three days.
  5. Serve with crackers or crusty French or rye bread.
Recipe by 50 Campfires at