Appetizer: Canada – Canadian Prairies (Alberta) – Prairie Smoked Fish Spread

Serving Size: 8

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 10 oz (285 g) smoked trout or smoked whitefish, skin and bones removed, flaked
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (80 ml) sour cream or plain yogurt
- 1 tbsp (15 ml) mayonnaise (optional, for smoother texture)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tbsp (6 g) fresh chives, finely chopped
- 2 tbsp (8 g) fresh dill, chopped
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 small shallot, finely minced (about 1 oz / 30 g)
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) Worcestershire sauce (optional)
- 1/2 tsp (2.5 g) flaky sea salt, or to taste
- 1/4 tsp (1.5 g) freshly ground black pepper
- 1/4 tsp (1 g) smoked paprika or a pinch cayenne (optional, to boost smoke)
- 1 tbsp (15 ml) capers, drained and roughly chopped (optional)
- Crackers or sliced rye bread or bannock for serving
- Lemon wedges for serving
- Fresh dill sprigs and extra chive snips for garnish

Instructions

Short Description:
A creamy, savory spread made with locally smoked trout or whitefish blended with cream cheese and bright prairie herbs, served with crackers or sliced bread as a starter or snack.

Regional Notes:
This Alberta prairie version highlights locally smoked freshwater fish (commonly trout or whitefish) and a mix of fresh prairie herbs—chives, dill, and parsley—rather than heavy spices or Mediterranean flavors. It is meant as a shareable starter typical of prairie gatherings, often accompanied by rye, bannock, or crackers.

1. Prep the fish: Flake the smoked trout or whitefish into small pieces, checking for any remaining bones; place in a medium bowl.
2. Soften and mix base: In a separate bowl, beat the softened cream cheese until smooth. Add sour cream (and mayonnaise if using), lemon juice, and Dijon mustard; mix until well combined and creamy.
3. Combine aromatics: Stir the minced shallot, chopped chives, dill, and parsley into the cream-cheese mixture. Add Worcestershire, smoked paprika (if using), capers (if using), salt, and pepper; taste and adjust seasoning.
4. Fold in fish: Gently fold the flaked smoked fish into the cream-cheese-herb mixture, leaving some larger flakes for texture. Mix until evenly distributed but not puréed.
5. Chill to meld flavors: Transfer the spread to a serving bowl or shallow dish, cover, and refrigerate for at least 30 minutes (preferably 1–2 hours) to let flavors marry and firm the texture.
6. Final seasoning and garnish: Before serving, taste and adjust lemon, salt, or pepper as needed. Garnish with dill sprigs and chive snips, and add a few extra whole flakes of smoked fish on top for presentation.
7. Serve: Offer with assorted crackers, sliced rye or bannock, and lemon wedges for squeezing. Keep chilled and consume within 2–3 days.