This is similar to Smoked Trout Pate , except that it was made with smoked whiting I found at Wegmann’s, and it used sour cream instead of cream cheese, because that is what I had on hand. A smoked whiting yields about 8 oz. of smoked fish once the bones and skin are removed.

8 oz. flaked smoked whiting

3 Tbs. sour cream

2 Tbs. mayonnaise

2 tsp. Dijon mustard

1-1/2 tsp. prepared horseradish

1-1/2 tsp. brandy

Put all of the ingredients into the bowl of a food processor and pulse until well blended, scraping down the sides if necessary. Taste and adjust as necessary with mayonnaise, mustard, and/or horseradish. Serve with good bread, sliced onions and capers.