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
- Place all ingredients except for the smoked whitefish in the bowl of a food processor and process until smooth.
- Stir in the smoked whitefish flakes by hand just until combined.
- Chill. Serve with crackers or salt and pepper kettle chips.
recipe and photos via the aesthete and the dilettante