The whitefish for this recipe came straight from the smokehouse, pictured above, on the shore of Lake Michigan. It was given to me (and my hubby and my lovely in-laws) by a family friend who owns a fishing company in the Upper Peninsula. The first time I tried to make it I used a food processor and pureed everything - fish and all. BAD IDEA! Although the taste was still great it was a shame to turn such beautiful fresh fish into paste. Thankfully we were given enough fish that I got a second try at the dip, so decided to fold in small pieces of the whitefish. Such an improvement! The whitefish needs to be the star in this appetizer so that every bite has nice big chunks of fish. This dip was a huge hit with my relatives who are huge outdoorsmen and fishermen and who appreciate a beautiful fresh smoked fish. You could alter this for any smoked fish you like or are able to get your hands on - salmon would be delicious as well!
This was the first dip:
Great flavor, not great texture.
The second dip:
Excellent flavor, much better texture.
Smoked Whitefish Dip
2 cups of fresh smoked whitefish
1 block of cream cheese, softened
2 tablespoons of mayonnaise
The juice of half a lemon
1 small onion, chopped
2 teaspoons of Worcestershire sauce
1 tablespoon of garlic
Salt and Pepper to taste
Cream together all ingredients except the fish with a hand blender until smooth. Season with salt and pepper to taste. Fold in the fish and place into serving bowl.
Garnish with lemon and serve with crackers.