Open Face Sandwiches with Smoked Fish Spread

Prep time
15 minutes
Not rated
0 ratings

Small-town fish markets along the shores of the Great Lakes feature a delicacy that's as special as any seafood from the ocean deep. Blended with cream cheese and seasonings, smoked whitefish, chubs or lake trout become an unctuous pâté which, in turn, makes a sandwich satisfying enough to be worthy of dinner time.

The sandwich can be layered with tomatoes, onions and micro greens, but if you look to farmers' market stands for inspirations, there's no end to the possibilities.


  • 8 ounces Organic Valley Cream Cheese, softened (or Neufchatel)
  • 3 cups smoked fish, skinned and boned (whitefish, chubs, lake trout or other smoked fish)
  • 13 cup minced red onion (or chopped green onions)
  • 2 teaspoons lemon pepper
  • 1-3 tablespoons lemon juice (optional)
  • sliced rye (or whole grain bread)
  • vine-ripened tomatoes, sliced (or cucumbers)
  • sprouts (sunflower, alfalfa or other sprouts, or sprigs of fresh dill)


Use a large fork to mix cream cheese, smoked fish, onions, lemon pepper and, if desired, lemon juice to taste.

Slather the mixture on slices of bread. Add tomatoes or cucumbers, and sprouts or dill sprigs. Serve immediately.

Serving Suggestions

The smoked fish mixture may also be spread on crackers or crostini and served as an appetizer.

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