Smoked fish dip

Ingredients:

• 1/4 cup coarsely chopped celery
• 1 tbsp chopped fresh dill + extra for serving
• 1 tbsp chopped fresh green onions
• 1.5 tsp capers
• 0.5 tsp coarse salt
• 0.5 tsp freshly ground black pepper
• 1 medium shallot, coarsely chopped
• 1/4 cup mayonnaise
• 2 tbsp sour cream
• Juice of 1 lemon
• 450 g smoked whitefish, skinless and boneless, cut into small pieces
• Rye toasts for serving

Preparation:

1. Place the celery, dill, green onions, capers, salt, pepper, and shallots in the bowl of a food processor. Pulse several times until the ingredients are roughly equal in size.
2. Add mayonnaise, sour cream, and lemon juice and pulse until evenly distributed. Transfer the dip to a large bowl, add the fish, and toss to combine. Sprinkle with fresh dill and serve with rye toast. Store the dipping sauce in a tightly sealed container in the refrigerator for up to 4 days..