Smoked Whitefish Panini artSAVOR 75

Smoked Whitefish Panini artSAVOR 75


The creative process mostly takes place when you are determined to not do things in a certain way or are challenged to use a handful of ingredients that do not fit a known recipe. That open, free space encourages a state of mind that is open to creativity and expansive new ideas. Recently I had purchased some really delicious smoked white fish to use in an appetizer. I had a great deal remaining, so I created this fabulous and exotic smoked fish panini. So wonderful that next time, I may forgo the appetizer and skip straight to this recipe!

Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

Serves 4



  1. 2C Smoked Fish Fillet, Shredded

  2. 3T Strained Yogurt

  3. 1T artSAVOR 75, Already mixed with olive oil (see Original Signature Recipe)

  4. D Black Pepper, Freshly Ground

  5. ¼C Cornichons, Diced

  6. ¼C Corn

  7. ½C Jalapeno, Pickled

  8. ¼C Toasted Almonds, More for Crunchier Texture

  9. 1C Havarti Cheese, Shredded

  10. 1C Monterey Jack Cheese, Shredded


  1. Sangak Flat Bread, Cut into Rectangulars, about 3”x5” or squares

  2. 2T Olive Oil, For Brushing Bread


  • Cast Iron Grill Pan with Heavy Lid



  1. In a mixing bowl, add fish, yogurt, Blend No.75, pepper, mix well

  2. Add cornichons, corn, almonds and toss to combine


  1. Heat grill pan over medium heat

  2. Brush bread with oil and place in pan inside down, grill about 1 minute or until slightly golden

  3. Remove bread slices from heat and place them inside up on your cutting board to build sandwiches

  4. On one slice, spread out cheese, top with some of the filling, top with slices of jalapeno and more cheese

  5. Place the second slice on the top and press down gently

  6. Place sandwich back on the grill pan, placing the heavy lid on the top, do not press down

  7. Grill on both side until golden brown, cut and serve immediately

artSavor 75

Premium Herb & Spice artSavor


The bright flavors from the herb garden are some of the most intoxicating in my spice pantry, and blended together they offer up a heady bouquet that is ultimately versatile.


Dill, Parsley, Leek, Basil, Salt, Pepper, Herbs & Spices

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