Smoked Whitefish Pickle Toasts
Smoky whitefish, lemony cream cheese, and crisp pickles pile onto toast for a bright 20-minute diner-style snack.
Prep: 10 · Cook: 10 · Total: 20 · Serves: 6 · Difficulty: Easy · Rating: 4.8/5 (167 reviews)
INSPIRED BY
This original toast is built like a classic deli counter order, with smoked fish, rye, cream cheese, and something crunchy. Lemon and dill keep it bright enough for a party tray.
Story
Theo calls this the kind of snack that knows its way around a counter stool. The whitefish is smoky and rich, so the pickle has to come in loud and crisp. Rye gives every bite a sturdy backbone, while lemon and dill keep the spread from getting sleepy. Set these out with cold drinks and watch the tray disappear.
By Theo
Ingredients
- 8 ounces smoked whitefish, skin and bones removed
- 4 ounces cream cheese, softened
- 2 tablespoons sour cream
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 scallion, thinly sliced
- 6 slices seeded rye bread
- 1 tablespoon unsalted butter
- 1/3 cup thinly sliced dill pickles
- Freshly ground black pepper
Instructions
- Flake the smoked whitefish into a bowl, checking for any small bones as you go.
- Add the cream cheese, sour cream, lemon juice, dill, and scallion, then fold until the mixture is chunky and spreadable.
- Taste the spread and add black pepper; the smoked fish and pickles usually provide enough salt.
- Melt the butter in a skillet over medium heat and toast the rye slices for 2 to 3 minutes per side.
- Spread the whitefish mixture over the warm toast and arrange the pickle slices on top.
- Cut each toast in half, dust with more dill and pepper, and serve while the bread is crisp.
Chef Tips
- Keep the whitefish a little chunky so the spread has texture.
- Toast the rye in batches if the skillet feels crowded.
- Use bread-and-butter pickles for sweetness or dill pickles for a sharper bite.
- The spread can be refrigerated for up to 2 days before serving.
Cook's Notes
- Check smoked fish carefully for bones before mixing.
- Let the cream cheese soften fully so the spread stays fluffy.
- Assemble just before serving to keep the rye crisp.