June 20, 2013Smoked fish from the Great Lakes is a pure Michigan treasure for sure. On a recent trip north bound on I-75, I stopped for a break at exit 181 where I discovered the Cheesehouse Cheese Shop of Pinconning. After surveying all of the wonderful cheese varieties I grabbed a piece of whole smoked whitefish (sans the head and the tail). Thankfully I had an ice packed cooler to tote my whitefish home in.
To my cookbooks I went and searched until I found a recipe that was worthy of my precious piece of smoked whitefish.
Smoked Whitefish Pate
(adapted from Chuck Muer)
1 lb. smoked whitefish (skin and bones removed)
1 - 8 oz. block cream cheese, softened to room temperature
1/2 stick butter, softened to room temperature
1/4 cup heavy cream
1 tablespoon horseradish
1/8 teaspoon Tabasco sauce
chopped parsley for garnish
Place smoked whitefish in a food processor and pulse 2 or 3 times. Add cream cheese, butter, cream, horseradish and Tabasco sauce. Pulse until smooth, scrapping down sides of bowl with a rubber spatula.
Transfer pate to a bowl, cover first with plastic wrap and then a lid.
Chill until ready to serve.
To serve, present pate in a pretty serving vessel and top with chopped fresh parsley.
Crackers or toast points will pair nicely with the smoked whitefish pate. So will a crisp chilled Chardonnay. Trust me.
The Cheesehouse Cheese Shop also sells smoked trout and salmon.
Don't forget your cooler!