Four Ingredient Smoked Whitefish Chevre
Smoked Whitefish Chevre is a simple and delicious appetizer which, with only four ingredients, lets the flavors of smoked fish and goat cheese shine! 
My oldest has an October birthday and one day, when she was tiny, she blurted out, “Fall is the best time of my year.” Great wisdom does indeed come from the mouths of babes and we quote her every year when autumn rolls around! Of course, as another October baby, I have to agree!
A simple appetizer!
Things got even more fun this year with an impromptu celebration! A couple friends dropped in for my birthday dinner bearing pizza, salad, wine and sorbet (wine sorbet, ahem). How fun is that! 
My only contribution to the festivities was a couple appetizers, including this Smoked Whitefish Chevre. While I had previously made a smoked fish dip with cream cheese, lemon and dill, this time I was looking for something simpler that would let the fish and goat cheese shine.
Fall!
Fall is a time of simple beauty when you need nothing more than a spray of crimson leaves, or the warm company of friends, to bring forth a smile.
So I guess a simple smoked whitefish chevre is a perfect match!
Smoked Whitefish Chevre
Ingredients
- ¾ lb smoked fish (5-6 ounces when skin and bones are removed)
- 6 ounces chevre softened (see note)
- 1 Tablespoon dried minced onion
- ¼ teaspoon salt
- Parsley for garnish crackers or sliced French bread for serving
Instructions
- Remove skin and bones from the smoked fish.
- Mix chevre, dried minced onion, salt and flaked fish until well combined.
- Garnish with parsley if desired and serve with crackers or French bread.
We love serving fish dip when entertaining but I’ve never done one with cheese. It sounds really good, thank you.
Inger, I love smoked fish and this dip sounds and looks delicious, and I love that it is easy…thanks for the recipe. Have a wonderful week!
What a perfect appetizer! I can’t wait to try this – I think my grocery story carries smoked whitefish…