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Hors d’oeuvre Anyone?


Baked Lake Superior Whitefish Toast Points

Baked Lake Superior Whitefish Toast Points
"a delicate combination of whitefish, cream cheese, avocado, and complementary ingredients"

Hannah Wolters, Culleoka, Tennessee
Winner of Spilly’s Lake Superior Recipe Contest

Yields/Servings: Serves 16


  • Whole wheat baguette

  • 5 whitefish fillets, skinned and boned

  • 1/3 cup butter, melted

  • 1/3 cup lemon juice

  • Salt and pepper for sprinkling

  • 1 tomato

  • 2 avocados

  • 8 oz. cream cheese

  • 1 teaspoon onion powder

  • 3 tablespoons fresh cilantro, diced finely (Additional for Garnish)

  • 2/3 cup black olives, sliced


  • Slice the baguette into 1/4-inch slices. You need about 16-20 pieces, so save the rest for something different.

  • Pre-heat oven to 400°F, spray a medium casserole dish with non-stick spray.

  • In a bowl, stir together the butter and 2 tablespoons of lemon juice. Place the fillets in the dish and pour the lemon butter on top. Sprinkle with salt and pepper. Cover and bake for 10-15 minutes until fillets are cooked through.

  • Remove from pan and discard the liquid.

  • Using a fork, break the fillets up in a bowl. Don't pulverize them; you want chunks, not spread.

  • Dice the tomato and add to the fish. Peel and dice the avocado, and add to the fish along with the olives.

  • Microwave the cream cheese to soften it. Add the remaining 2 tablespoons of lemon juice, onion powder, and cilantro.

  • Spread the cream cheese mixture on to the toasted baguette slices, dividing it evenly among all pieces.

  • Top with a spoonful of the fish-tomato mixture.

  • Garnish each with a small sprig of cilantro.

For more winning Lake Superior fish hors d’oeuvre recipes, go to:

Other Recipe Contest Winners:

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