Whiting Pate

about 8 ounces (1 1/2 cups) cooked whiting fillets (skin and bones removed and discarded)
3/4 cup mascarpone or cream cheese
1/4 cup finely chopped scallion
2 tablespoons finely chopped fresh dill plus sprigs for garnish
about 1 tablespoon freshly squeezed lemon juice
thinly sliced rye, pumpernickel, and black bread toasted and buttered
about 10 radishes, trimmed and thinly sliced
celery leaves

You can poach, grill or bake the fish—however you choose. For a fun twist use harissa, curry or Chinese five spice blend instead of dill. Serve with crackers, pita or wonton chips.

In the bowl of a food processor, pulse together the whiting, mascarpone, scallions, and dill—I prefer some texture. Taste and adjust seasoning with the lemon juice.