Peel off skin and de-bone fish, crumble into a mixing bowl. Add all ingredients and mix well, taste and adjust seasonings, serve with toast points or crackers.

CHEF NOTES:

This recipe also works well in a garnished tomato cup as an appetizer.  We recommend smoked whitefish or chubs for this recipe but any smoked fish will work. Be careful with the salt, some smoked fish has a high salt content from brine.