- 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
- 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.