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Johnson Estate Winery

Smoked White Fish and Caviar Baguettes

Smoked White Fish and Caviar Baguettes
Recipe Date:
July 10, 2017
Cook Time:
Imperial (US)
Smoked white fish is a local specialty in Western New York and Pennsylvania. Pair with Johnson Estate Freelings Creek Traminette or Sparkling Traminette.
  • 1 fresh baguette, slightly hollowed
  • 2 tsps red caviar
  • 8 ozs cream cheese
  • 1/4 cup heavy whipping cream
  • 1 scallion, chopped
  • 2 tbsps chopped parsley (optional)
  • 1 tsp lemon juice
  • 1 tsp lemon juice
  • dash of Tabasco
  • 4 ozs smoked Lake Erie white fish or smoked salmon (deboned and broken into pieces)

Mix cream and cream cheese in a blender or food processor and blend to mix thoroughly. Stir in the chopped scallion, lemon juice, and Tabasco. Stir in the white fish, mixing to distribute the fish, but not making it completely puréed. Small chunks of the fish are nice. 

Slice the baguette horizontally and hollow out each side slightly, to make room for the cream cheese/fish mixture. Spread the cream cheese/fish mixture on each side, until each half-log is "full".  Stack the baguette tightly and wipe excess filling off the sides. Wrap tightly in plastic wrap and chill thoroughly.  When ready to serve, slice the baguette into 3/8" slices and serve with your favorite Traminette.

Photo credit: Shutterstock

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