This smoked fish spread is sure to please!
Most anywhere you go along the Lake Michigan Shores you’ll find fish shops and smokehouses. The famous one we stopped by in Algoma, Wisconsin is Bearcats Fish House. Among the dozens and dozens of choices in the display cases was a Lake Michigan classic – smoked whitefish. It’s delicious to eat as is, but it’s even better in a smoked fish spread. Like many other spreads, this one uses cream cheese, but it’s the horseradish and chopped pickle that give it the zesty flavor that keeps you coming back for more.
- 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
- Carefully remove skin and bones from smoked fish.
- In medium bowl, mash together meat from fish and softened cream cheese
- Stir in celery, pickle, green onion, mayonnaise, horseradish, pickle juice, and mustard until well-combined.
- Transfer to serving bowl and cover with plastic wrap. Refrigerate at least two hours and up to three days.
- Serve with crackers or crusty French or rye bread.