Smoked Whitefish With Apple & Thyme

Crispy, locally sourced apples and a sprig of thyme make the perfect small bite for seasonal hosting. This recipe inspired by our founder Marissa’s experience at Sol e Pesca in Lisbon brings out the natural, subtle sweetness of the whitefish in an unexpected way.

What you'll need

• Fresh thyme sprigs
• One apple, thinly sliced
• Dijon mustard (we used a fig-flavored variety; best with mustard seeds for texture)
• Pickled red onions (optional)

How to prepare

1. Prep ingredients: Cut your apple into thin slices. Halve slices into half moons. Slide your fingers against the direction of growth to separate thyme leaves from stem. Set aside.
2. Add dijon mustard to apple slices: A teaspoon or less will do.
3. Layer on smoked whitefish: Open can and flake whitefish pieces, distributing evenly across apple slices on top of mustard base
4. Garnish: Sprinkle on fresh thyme and either a drizzle of oil from the can or a small spoonful of pickled red onion (optional).