Open Face Sandwiches with Smoked Fish Spread
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.
Prep Time: 15 minutes
Ingredients:
1 package (8 ounces) Organic Valley Cream Cheese or Neufchatel, softened
3 cups skinned and boned smoked whitefish, chubs, lake trout or other smoked fish
1/3 cup minced red onion or chopped green onions
2 teaspoons lemon pepper
1-3 tablespoons lemon juice (optional)
sliced rye or whole grain bread
sliced vine-ripened tomatoes or cucumbers
sunflower, alfalfa or other sprouts, or sprigs of fresh dill
Instructions:
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.
Copyright by Terese Allen
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