1 lb. smoked whitefish chub
8 oz. block of cream cheese (reduced fat is fine)
1/4 cup light or regular sour cream
1/2 cup chopped green onions
Carefully remove whitefish meat from the bones. The best way to do this is to find the spine, stick a fork into the fish on either side of the spine and gently pull the meat away from the bones. Then carefully flake the meat with your fingers. Pick through the meat and discard any bones. Mix the fish, cream cheese, green onions and sour cream in a bowl until uniformly combined.
Note: Whitefish is a very oily fish. To remove the fish smell from your hands, rub both hands with the open half of a cut lemon and then wash with soap.
Whitefish spread and whitefish salad are deli staples. Smoked whitefish is smoky but not as smoky as say, lox and makes a great spread for bagels. It can be rather expensive to buy ready made so I like to make it myself. It is somewhat of an acquired taste, whitefish spread is a bit on the pungent side but once you have it a good version of it (and I think this is one of the best) it is highly addictive. I like it on a strongly flavored bagel like pumpernickel or everything the best.