Smoked Whitefish Mousse

**This recipe was featured as part of our 2020 Virtual New Release Wine & Food Pairings.**

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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.


Beef Bourguignon Over Polenta


  • 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


  1. 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.
  2. Place a slice of cucumber on top of a piece of the Pumpernickel bread, top with mousse and garnish with a sprig of dill.