Smoked Whitefish Spread 6.000
Sep 19, 2007

This comes together in a snap and can be made 2 days in advance. Serve with bagels or baked bagel chips.

Servings: 6

Yield: Makes about 1 1/2 cups (about 6 servings)

  • 8 ounces whipped cream cheese
  • 1/3 cup flaked smoked whitefish, skin and bones removed
  • 2 teaspoons snipped chives
  • 2 to 3 tablespoons sour cream (optional)
  • Freshly ground black pepper
  • Cayenne pepper


Combine the whipped cream cheese, whitefish and chives in a small bowl; if the mixture is too stiff, add the sour cream, if desired, 1 tablespoon at a time until it reaches the desired consistency. Season with the black pepper and cayenne pepper to taste. Cover and refrigerate until ready to serve.

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Recipe Source

Adapted from Fave Levy's "1,000 Jewish Recipes" (IDG Books, 2000).

Tested by Bonnie S. Benwick.

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