Shared by Chef Marian Gray for Cherry Creek Cellars
½ lbs hardwood smoked Michigan Whitefish, skin, bones & mud vein removed
1-8ozs package Neufchatel cheese
at room temperature
½ tsp Tabasco
2 drops liquid smoke
1 tbsp horseradish
Ingredients:
Cream the cheese; add remaining ingredients. Mix well. Serve on Endive, crackers or in phyllo cups. Sprinkle 3 or 4 capers on each.
If you use smoked salmon, add 1 Tbsp of fresh lemon juice & 1 tbls of finely chopped Fennel leaves.
