The soft texture and mild buttery smokiness of smoked whitefish makes it an ideal candidate for a savory spread. In this recipe, the smooth and mild flavors of cream cheese and whitefish contrast the bright astringency of horseradish, paprika, and capers. The acidity of lemon juice ties it all together.
8oz cream cheese
1 tablespoon mayo
1 teaspoon horseradish
1 ½ teaspoon lemon juice
1 tablespoon heavy cream
1 teaspoon paprika
¼ cup capers, chopped
¾ lb smoked whitefish, picked
Allow cream cheese to soften at room temperature while preparing the rest of the ingredients.
Combine all ingredients except smoked whitefish in a bowl or standing mixer, then gradually fold in smoked whitefish.
Tip: Save the whitefish carcass for use in a smoked fish fumet that can then be used for Lake Superior Chowder.