Sometimes nothing is better than a crisp white on a warm summer evening.  Yesterday marked the summer solstice, and we spent it on our just finished stone terrace with chilled sauv blanc and this smoked whitefish spread.  I picked up the smoked whitefish fillets from a fisherman’s stand at the farmers’ market in Lake Bluff yesterday, and they were so delicious I’m going back for more at his stand in Lake Forest today!Smoked Whitefish Spread

serves 4 (though you might want to double – it disappears fast!)

• 2 cups smoked whitefish, skinned, checked for bones, and broken into large flakes
• 6 ounces cream cheese, softened to room temperature
• 2 tablespoons mayonnaise
• the juice of 1 lemon (about 1/4 cup)
• 1 tablespoon minced shallot or onion
• 2 scant teaspoons capers, drained and chopped
• 1/4 teaspoon Worstershire
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

1. Place all ingredients except for the smoked whitefish in the bowl of a food processor and process until smooth.
2. Stir in the smoked whitefish flakes by hand just until combined.
3. Chill.  Serve with crackers or salt and pepper kettle chips.

recipe and photos via the aesthete and the dilettante