Smoked Whitefish Salad With Crème Fraîche And Capers

• 1 small whole smoked whitefish, about 1 pound, or 12 ounces smoked trout, cod or sturgeon fillets
• 1 cup (8 ounces) creme fraiche
• 2 tablespoons finely chopped red onion, more to taste
• 1 teaspoon Dijon mustard, more to taste
• 2 tablespoons drained capers
• 1/4 cup finely chopped dill
• 1/4 cup finely chopped parsley
• 1/2 teaspoon freshly ground black pepper, more to taste

1. PREPARATION
2. 1.
3. Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat.
4. 2.
5. In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours.
6. 3.
7. Before serving, taste and add more onion, mustard or pepper if needed.

whitefish, crueme fraueeche, red onion, dijon mustard, capers, dill, parsley, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/smoked-whitefish-salad-with-creme-fraiche-and-capers-52836441 (may not work)