12 ounces smoked whitefish, skinned and flaked, bones carefully picked out
2 tablespoons capers, drained and chopped
2 tablespoons chopped fresh dill
1/2 small red onion, diced
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons lemon juice
1 ounce 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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