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 sour cream
2tablespoons lemon juice
1ounce goat cheese
1/4 teaspoon sweet paprika
Radishes,for serving, optional
Crackers,for serving, optional
The dip can be made and refrigerated for up to 3 days.
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