If you like smoked salmon and chevre, you must know that they were destined to be together. In Mason County, Michigan, we are truly fortunate to have Walter’s Fishery, a great source of delicious and high-quality smoked salmon as well as whitefish. If you’re in the area, go get some now and mix it in the following recipe, to serve on crackers, ciabatta, spinach leaves, or anything you crave underneath. It is simply exquisite. We have not tried the whitefish, but will be doing our research in the coming weeks. Such hard work!
4 ounces of de-skinned and deboned, flaked-apart smoked salmon
4 ounces of fresh goat cheese (chevre)
1 – 2 tablespoons each chopped chives, dillweed, lemon thyme (or whatever you like best with smoked fish)
1/8 cup milk
Mix all ingredients together in a bowl, chill and serve with the crackers et al. Bet you can’t eat just 20!
Feel free to improvise on other ingredients like chopped capers, gherkins, or use the spread to fill halves of cherry or grape tomatoes, spoon atop cucumber slices, roll in baby spinach leaves, slather on toasted bagels….