Serve this chunky smoked whitefish salad from chef Judi Barsness on toasted crusty bread, on crackers or mounded over a bed of salad greens.
Combine fish, mayonnaise, bell pepper, scallions, celery, capers, dill, parsley, mustard, lemon zest, lemon juice and pepper in a medium bowl; mix well. Cover and refrigerate until chilled, about 20 minutes. Serve topped with radishes and more dill and lemon zest, if desired.
Great mix of flavors!