Ingredients
1 1/2 pounds smoked whitefish meat, bones removed (from a 2-pound smoked whitefish)
1/2 pound wild white king kippered (hot smoked) salmon, skin and bones removed, chopped
1/2 cup prepared mayonnaise
1/3 cup white onion, very finely chopped
1/4 teaspoon white pepper
Preparation
Place whitefish and salmon in the bowl of a food processor; pulse until chunky. Transfer to a medium-size bowl. Stir in mayonnaise, onion, and pepper. Keep refrigerated until ready to serve.
