- 1 1/4 pounds smoked whitefish
- 8 ounces cream cheese
- Juice of one lemon
- 1 tablespoon fresh chopped dill
- 1/8 teaspoon black pepper
- 1/2 teaspoon Tabasco or
- 1/8 teaspoon cayenne
- Pinch salt
- 1 small jar capers
Skin and carefully bone whitefish. Mix all ingredients except capers together with an electric beater or food processor. Serve with a scattering of drained capers on crackers or crusty French bread. Serves 8 to 10.
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