As we continue our vacation along Minnesota’s North Shore, I thought I should share another recipe that was inspired by some of the great food to be found around the Great Lakes. This comes from the same cookbook I mentioned in the previous post, Dishing Up Minnesota: 150 Recipes from the Land of 10,000 Lakes by Teresa Marrone.
Because this recipe is so simple and satisfying, we have enjoyed it many times. I have made it at home with smoked fish from our local markets in Madison.
But when we are Up North, we always stop by the Dockside Fish Market in Grand Marais, Minnesota right on Highway 61. It’s a great little market right on the edge of the harbor and they also make salads, wraps and soups for you to enjoy while you are there.
I have used many different types of smoked fish for this spread, most recently smoked Steelhead Trout from the Dockside Fish Market, but every type of smoked fish I’ve tried has been delicious.
Just make sure that the fish is boneless!
Smoked Fish Spread
¾ pound boneless, skinless smoked fish, flaked
4 ounces chive and onion cream cheese spread
2 tablespoons mayonnaise
1 tablespoon fresh dill, minced
2 – 3 teaspoons lemon juice
1 teaspoon prepared horseradish
1 teaspoon hot pepper sauce (I used Tapatio)
Place all the ingredients together in a bowl and stir until well mixed. Adjust the amount of ingredients to your taste. Chill for an hour before serving.
Enjoy with pumpernickel bread squares or crackers. You can also use it as a spread for a simple sandwich with some multigrain bread, lettuce, tomato and sliced cheese.