Smoked Fish Spread

• 3 3 ounces arctic char or 3 ounces white fish fillets, skinned,boned and flaked
• 3 3 ounces sturgeon fillets or 3 ounces mackerel, skinned,bonned and flaked
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon finely shredded lemon, rind of
• 3 tablespoons fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dill weed
• 1 tablespoon finely chopped shallot
• 1/2 teaspoon fresh coarse ground black pepper
• 1 dash kosher salt or 1 dash sea salt
• fresh dill (optional)
• assorted fresh vegetables or cracker

1. In a food processor or blender, add smoked fish, cream cheese, lemon peel and juice; cover and blend until almost smooth.
2. Transfer fish to a serving container; stir in parsley, dill, shallot, black pepper and salt; cover and chill mixture in the refrigerator for at least 4 hours.
3. To serve, let stand at room temperature for 15 minutes; garnish with additional dill and serve with suggested accompaniants.

char, sturgeon, cream cheese, lemon, lemon juice, parsley, dill, shallot, fresh coarse ground black pepper, kosher salt, dill, fresh vegetables

Taken from www.food.com/recipe/smoked-fish-spread-98449 (may not work)