Chef Matt Tulpa from the Shelby serves this easy, savory spread on top of a buttery almond cake. He says it’s delicious on its own or spread on top of crispy bread or crackers.
Smoked Whitefish Rillette
2 cups smoked whitefish, flaked into small pieces
1 cup sour cream
Zest of 1 lemon
Juice of 1/2 lemon, or to taste
1/4-cup shallots, finely minced
Ground white pepper, to taste
Sea salt, to taste
- Mix everything in a medium bowl until evenly combined.
- Add a bit more sour cream if it seems too dry
- Season to taste with salt, white pepper, and extra lemon juice.
- Enjoy chilled or at room temperature.
Read more about Chef Matt Tulpa and the Shelby.
Check out more great recipes from Metro Detroit Chefs and residents here.