Ingredients

  • 8 oz. Smoked Whitefish, picked and cleaned

  • 5 oz. Cream Cheese, softened

  • 3 oz. (1/4 cup + 2 Tbsp) Sour Cream 

  • 3 Tbsp. Dijon Mustard

  • ½  Tbsp plus 1 tsp. Horseradish

  • 1 Tbsp. Rice Vinegar

  • 1 Tbsp Dill, chopped

  • 1 tsp. Dayboat Spice Blend

*Click on the spice(s) for more suggested uses

Directions:

  • Using a kitchen mixer with paddle attachment, blend cream cheese with all the ingredients, except the whitefish, until well blended and smooth.

  • Remove the cream cheese mixture into another mixing bowl. 

  • Put the whitefish into the mixer bowl and paddle it until smooth. Then, fold it into the cream cheese mixture. 

  • Serve with your favorite cracker or on crusty baguette slices.

  • Yield: Just over 1 pint