Smoked Whitefish Mousse
**This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.**
Whitefish is a lightly flavored fish that is easy to locate in the Great Lakes region. Because the fish is delicately flavored, a lighter smoke can be used which pairs nicely with the restrained smoke resulting from barrel aging the Chardonnay. The crisp acidity of a cool climate wine also helps to cut through the fat in the mousse.
SUGGESTED WINES
INGREDIENTS
4 ounces Smoked Whitefish, skin removed
8 ounces Cream Cheese, room temperature
2 tablespoons Heavy Cream
½ teaspoon Lemon Zest
1/3 Lemon, juiced
½ teaspoon Fresh Dill Weed, finely chopped
Salt & Pepper to taste
Pumpernickel Cocktail Bread
Seedless Cucumber, sliced
DIRECTIONS
- Place smoked whitefish in a food processor, and blend until smooth. Mix in the heavy cream, cream cheese, lemon zest, lemon juice, dill weed, salt and pepper. Blend well.
- Place a slice of cucumber on top of a piece of the Pumpernickel bread, top with mousse and garnish with a sprig of dill.
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