Appetizer: United States – Minnesota – Minnesota Smoked Fish Spread

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 1 hr

Total 1 hr 15 min

Ingredients

- 8 oz (225 g) smoked trout or smoked whitefish, flaked (usable weight)
- 8 oz (225 g) cream cheese, softened
- 1/4 cup (60 ml) sour cream
- 2 tbsp (30 ml) mayonnaise
- 2 tbsp (8 g) fresh dill, chopped
- 3 green onions, thinly sliced (approx. 30 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (5 ml) prepared horseradish (adjust to taste)
- 1/2 tsp (2.5 ml) kosher salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/8 tsp (0.5 ml) cayenne pepper or a few dashes hot sauce (optional, for heat)
- 2 tbsp (30 g) capers, drained and roughly chopped (optional)
- 1 tbsp (15 ml) extra-virgin olive oil (optional, for finishing)
- 1/4 tsp (1 ml) smoked paprika (for garnish, optional)
- Rye crackers or toasted baguette slices for serving

Instructions

Short Description:
A creamy, smoky spread made with locally smoked trout or whitefish blended with cream cheese, herbs, and a touch of horseradish for brightness—served cold with crackers or toasted bread.

Regional Notes:
This Upper Midwest version highlights locally caught and smoked fish (trout or whitefish) common to Minnesota lakes and regional smokehouses, using cream cheese and dill for a rich, tangy profile distinct from other coastal smoked fish spreads. The texture and flavor reflect Midwestern smoking techniques and herb preferences.

1. In a medium bowl, break up the softened cream cheese with a fork until smooth. Stir in the sour cream and mayonnaise until fully combined and creamy.
2. Add the flaked smoked trout or whitefish, chopped dill, sliced green onions, lemon juice, Worcestershire sauce, and prepared horseradish. Gently fold until evenly mixed, leaving some flakes of fish intact for texture.
3. Season with kosher salt, black pepper, and cayenne (if using). Fold in chopped capers if desired. Taste and adjust lemon, horseradish, or salt as needed.
4. Transfer the spread to a serving bowl, smooth the top, drizzle with olive oil, and sprinkle smoked paprika and a few extra dill sprigs for garnish if desired.
5. Cover and chill in the refrigerator for at least 30 minutes (preferably 1–2 hours) to let flavors meld. Remove from fridge 10 minutes before serving to soften slightly.
6. Serve chilled or slightly chilled with rye crackers or toasted baguette slices as an appetizer or party dip.