Ingredients
1 small whole smoked whitefish, about 1 pound, or 12 ounces smoked trout, cod or sturgeon fillets
1 cup (8 ounces) crème fraîche
2 tablespoons finely chopped red onion, more to taste
1 teaspoon Dijon mustard, more to taste
2 tablespoons drained capers
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
1/2 teaspoon freshly ground black pepper, more to taste
Preparation
PREPARATION
1. Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat. 2. In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours. 3. Before serving, taste and add more onion, mustard or pepper if needed.
