Comprising equal parts smoked fish and cream cheese, Carlson’s smoked fish contains a few dribbles of half-and-half—“more for consistency,” Carlson notes. A dusting of garlic powder lends a sweeter, less assertive garlic flavor than raw garlic, and lemon juice lends a much-needed jolt of brightness in this salty spread. On that note, smoked fish is quite salty on its own, so taste the final product before adding salt.

“It’s not complicated—a simple process with good ingredients,” Carlson says. “I’ll happily share our secrets with whoever asks. But it won’t taste quite like when you come to Leland and buy it at our shop.”