A few times a month, Karen Viva-Haynes, a Cordon Bleu trained chef, serves dinner in her catering kitchen. She cooks seasonal, local food with great skill. The night we were there, the conversation flowed among the 14 guests along with the incredible eight courses of food. This is the appetizer she served us.
Alternative ways to serve are in espresso cups as a small first course or piped into split snow peas. Arctic char can be hard to find. Substitute with smoked trout.
- 15 ounces (450 grams) cream cheese
- 2 tablespoons finely chopped green onion
- 1 tablespoon prepared horseradish
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 9 ounces (270 grams) smoked Arctic char broken up into bite-sized pieces
- Salt and pepper to taste
- ¼ cup finely chopped pecans or smoked almondsSmoked paprika.
Preheat oven to 375 F. Use a 4-cup oven-proof casserole dish. Blend cream cheese, onion, horseradish, Worcestershire sauce, hot pepper sauce until smoothly combined.Fold in Arctic char and don’t worry if it breaks up into smaller pieces at this point.
Season with salt and pepper and adjust the hot pepper sauce and Worcestershire sauce to taste.Spread this mixture into the casserole dish and top with the chopped pecans and finally sprinkle with smoked paprika.Bake uncovered for 15 to 20 minutes or until bubbling.Serve hot, warm or at room temperature with raw vegetables of the season.
Smoked fish in this dish will go well with a fruity-crisp riesling. Beppi Crosariol