Smoked Whitefish Salad With Crème Fraîche And Capers

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   PREPARATION

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   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.

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   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.

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   Before serving, taste and add more onion, mustard or pepper if needed.

* Per serving · 4 servings · Values may vary.

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