Recipe courtesy of Ben Sargent
Episode: Michigan
20 min
20 min
6 to 10 servings


  • 12 ouncessmoked whitefish, skinned and flaked, bones carefully picked out
  • 12 ounces smoked whitefish, skinned and flaked, bones carefully picked out
  • 2 tablespoons capers, drained and chopped
  • 2 tablespoons chopped fresh dill
  • 1/2small red onion, diced
  • 1/4cup mayonnaise
  • 1/4cup sour cream
  • 2tablespoons lemon juice
  • 1ounce goat cheese
  • 1/4 teaspoon sweet paprika
  • Blackpepper
  • Radishes,for serving, optional
  • Crackers,for serving, optional


Combine the whitefish, capers, dill and onions in a large bowl. Whisk together the mayonnaise, sour cream, lemon juice, goat cheese, paprika and some pepper in a small bowl. Gently fold the mayo mixture into the whitefish. Taste for seasoning and adjust if necessary. Serve with radishes and crackers, if desired. 

Cook's Note

The dip can be made and refrigerated for up to 3 days.

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