March Recipe...Smoked Whitefish Spread

by Donnybrook Mackinac Cookbook

This absolutely scrumptious appetizer is so easy to make! Double the recipe to not disappoint your guests by running out of it!

8-oz cream cheese; 1/2 pound of smoked whitefish - skinned, boned and flaked; 2 Tbsp green onions, finely chopped; 1 Tbsp fresh dill, chopped; 1 tsp lemon juice; 1/4 tsp freshly ground pepper.

Mix all until well blended. Cover, refrigerate (about 3 hours). Serve with matzo. Garnish with quartered lemon, lime slices, and fresh dill.