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