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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This spread is great on crostini or as a dip with assorted vegetables. Because it is made in the blender all those pesky little bones are no longer a nuisance. Serve as a spread on crostinis or on cucumber rounds or as a stuffing for hardboiled eggs. Ingredients:
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 hot pepper sauce (such as tabasco®), 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 |
Directions:
1. Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper 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 flavors to meld.
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