Friday, September 18, 2020

Smoked Whitefish Dip II #FishFridayFoodies

Smoked Northern Michigan Whitefish mixed with cream cheese, yogurt, onions and capers.  This is a recipe that I made to try to replicate one found at Carlson's Fishery in Leland, Michigan.


Welcome to this month's edition of Fish Friday Foodies......
Stacy of Food Lust People Love is hosting this month and invited us all to share our favorite Smoked Fish recipe.  Let's see what recipes are being shared today.....

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


No trip to Northern Michigan is complete without a stop at Carlson's Fishery in Leland.  I always stop in and buy some of their delicious Smoked White Fish Dip to enjoy immediately and a fillet of Smoked Whitefish to make my own dip to enjoy at home later.

I have shared a White Fish Dip with you several years ago when I was talking about a local wine that we get from Leland, Michigan.  It was delicious but it was not the same as what I enjoy when I visit Carlson's.

So this year I decided to try it again. Last time I used sour cream, dill and hot sauce.  This time I paid a little more attention when I enjoyed the dip while watching the Teen and my great niece playing in Traverse Bay. 

So this time I used sweet onion and Greek yogurt.  I omitted the dill and added capers. I also left out the hot sauce.  It was amazing, not exactly the same but very close.  I decided that both dips were winners and I would make whichever one I had the ingredients for on hand.  Or maybe, after my next visit, I will share another recipe using what I find in my refrigerator at that time.  The possibilities are endless!


Appetizers, Fish, Dips, Spreads
Appetizers
American
Yield: 12 servings
Author: Wendy Klik
Print
Smoked WhiteFish Dip II

Smoked WhiteFish Dip II

Smoked Northern Michigan Whitefish mixed with cream cheese, yogurt, onions and capers. This is a recipe that I made to try to replicate one found at Carlson's Fishery in Leland, Michigan.
Prep time: 5 MinTotal time: 5 Min

Ingredients:

  • 1 smoked white fish fillet, skinned and flaked (about 2 cups)
  • 3 oz. cream cheese, room temperature
  • 1 1/2 c. Greek yogurt
  • 1/4 of sweet onion, peeled and diced
  • 2 T. capers
  • salt and pepper, to taste

Instructions:

  1. Place the fish, cream cheese, yogurt and onion in the bowl of a food processor.  Pulse until combined but some chunks of fish remain.
  2. Stir in the capers, season with salt and pepper.
  3. Serve with crackers.

Calories

56.36

Fat (grams)

2.68

Sat. Fat (grams)

1.49

Carbs (grams)

2.02

Fiber (grams)

0.11

Net carbs

1.90

Sugar (grams)

1.54

Protein (grams)

6.07

Sodium (milligrams)

206.77

Cholesterol (grams)

12.31
Created using The Recipes Generator

11 comments:

  1. That's a coincidence: we had smoked salmon for dinner last night, with vegetables, home-baked pepper bread, and cream cheese. Always a treat. I would love to get some of that smoked whitefish from up north.

    be well... mae at maefood.blogspot.com

    ReplyDelete
    Replies
    1. It is so good Mae. I don't know if they sell their product down state at all.

      Delete
  2. That's a wonderful dip, a perfect party pleaser!

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  3. This sounds delicious, and you can't have too many delicious dip recipes! I need to hunt down some smoked whitefish!

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  4. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. Great minds think alike! Your dip sounds yummy, and I just happen to have a jar of capers sitting around, with no plans for them at the moment. I may try your version of dip soon.

      Delete
  5. How do you typically eat a fish dip? I imagine it being delicious alongside raw veggies or maybe smeared on small baguette rounds? I've never actually had it so was curious how you like to enjoy it!

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    Replies
    1. We normally have it on crackers or baguette rounds. I haven't tried it with veggies but that would be delicious as well. I often have it as a component on my charcuterie trays.

      Delete

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