Use whatever smoked fish you can find for this delicious dip. Serve as a spread on crostinis or on cucumber rounds or as a stuffing for hardboiled eggs.
1 large smoked whitefish, skinned and boned
1/4 cup mayonnaise
5 teaspoons tartar sauce
1 teaspoon lemon juice, or to taste
1/4 cup heavy cream
2 drops Tabasco sauce, or to taste
ground black pepper to taste
1/3 cup finely chopped red onion
2 stalks finely chopped celery
1 1/2 teaspoons capers, chopped
1 tablespoon chopped fresh dill
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Directions Preparation:20min › Extra time:1hour chilling › Ready in:1hour20min
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, Tabsco sauce and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers and dill. Refrigerate at least 1 hour before serving to allow the flavours to meld.