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zinnia on 8.2.2010
Oh my, this is good. I used smoked whitefish ( my brother brought me a whole smoked whitefish and two chubs from a recent trip to MI’s UP). I matriculated from a college in Houghton, MI and fell in love with the small smoke shacks that dot Lake Superior’s shoreline during my time there. I made this for a family gathering and after everyone scarfed it down, I am not ashamed to say I used my finger to wipe up every last bit that was left in the bowl! I only used half the amount of onion, since my onion was a little strong. Next time I might try either red onion or shallot.
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Jayme C on 5.13.2012
We make this with our fresh smoked trout. Just a few modifications, sub light sour cream for mayo and add a little more for the right consistency also add a couple tablespoons of fresh chopped Italian parsley.