CANNELLINI AND SMOKED WHITEFISH DIP/SPREAD

 

Makes approximately 3 cups

 

2 slices white sandwich bread, crusts removed

2/3 cup milk or buttermilk

1  18 ounce can cannellini beans, drained and rinsed

1 pound smoked whitefish, all skin and bones removed

1 teaspoon minced fresh garlic

1 teaspoon finely grated lemon zest

2 tablespoons chopped fresh herbs such as chives, parsley, tarragon

Salt and freshly ground pepper

Bottled hot pepper sauce

 

Soak bread in milk for a few minutes.

 

Add beans, whitefish, garlic and zest to a food processor.  Pulse to coarsely chop.  Add soaked bread and milk and process until smooth.  Pulse in herbs and season to taste with salt, pepper and drops of pepper sauce.  Store covered and refrigerated for up to 5 days