Smoked Whitefish

Its habitat in the icy cold northern lakes of midwest America and Canada, devoid of climatic heat, results in large, clean, medium-firm flakes of the highest quality, ideal for smoking. The traditional fillet used for gefilte fish, its naturally mild flavor is more reminiscent of salmon than trout, both distant cousins.


Smoked Whitefish Spread
Ingredients:
* 1/2 pound Cochrane Smoked Whitefish, skinned and flaked
* 1 (8 ounce) Cream Cheese Spread
* 2 tablespoon finely chopped green onion
* 1 tablespoon chopped fresh dill
* 1 teaspoon lemon juice
* 1/8 to 1/4 teaspoon freshly ground pepper

Directions:
Mix all ingredients until well blended; cover. Refrigerate several hours or until chilled. Serve with matzo. Garnish with quartered lemon, lime slices and fresh dill.


Nutritional Information