Smoked Lake Whitefish dip appears in Ontario and Great Lakes food traditions, with recipes varying by cook. This version follows Foodland Ontario’s measured recipe: flaked smoked Lake Whitefish folded into cream cheese and mayonnaise with cider vinegar, red onion, dill and green onion. It makes about four cups and chills for an hour before serving.
Smoked Lake Whitefish dip appears in Ontario and Great Lakes food traditions, with recipes varying by cook. This version follows Foodland Ontario’s measured recipe: flaked smoked Lake Whitefish folded into cream cheese and mayonnaise with cider vinegar, red onion, dill and green onion. It makes about four cups and chills for an hour before serving.
Step 1Keep the ready-to-eat smoked fish refrigerated until preparation. Remove any remaining skin or bones, flake it into bite-sized pieces and check carefully for pin bones.
Step 2In a bowl, beat the softened pasteurized cream cheese, mayonnaise and cider vinegar until smooth.
Step 3Stir the measured salt and pepper into the cream-cheese mixture, then fold in the red onion, dill and green onion.
Step 4Fold in the fish gently, keeping some larger flakes intact rather than mashing it into a paste.
Step 5Transfer to a clean covered container and refrigerate at 4°C or colder for 1 hour so the flavours blend.
Step 6Serve chilled with a clean spoon and bread, crackers or vegetable sticks. Keep the serving bowl cold and return it to the refrigerator promptly.
Step 7Refrigerate leftovers within 2 hours at 4°C or colder. Use within 2 days and no later than the opened fish package date; discard dip left out longer than 2 hours.
This is a perishable ready-to-eat smoked-fish dip, not a preserve. Keep it covered at 4°C or colder, serve with clean utensils and do not leave it out for more than 2 hours. Health Canada advises pregnant people to avoid refrigerated smoked fish; choose a suitable shelf-stable or canned alternative, or another dip. Optional bread and crackers may add wheat or other allergens.
Rounded estimate per 50 ml serving. Foodland Ontario reports 50 kcal, 3 g protein and 4 g fat per 25 ml for its measured dip; values are scaled to 50 ml, with sodium adjusted for the measured salt. Smoked-fish brands and actual ingredient composition vary. This is not laboratory analysis or package-label nutrition.
Contains fish, milk and egg. Check package statements for smoked fish, cream cheese and mayonnaise. Optional bread or crackers may add wheat and other allergens. Health Canada advises pregnant people to avoid refrigerated smoked fish; choose a suitable shelf-stable or canned alternative, or another dip.
Yes, but the flavour and nutrition will change. Use a ready-to-eat product that has stayed refrigerated and follow its package instructions; the name here refers to Lake Whitefish.
