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.
- 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.