A great appetizer for an afternoon tea or a Sunday brunch. Smoked Lake Michigan white fish with cream cheese, crème fresh, capers, red onions, hot sauce, and herbs. Dang, you could even put this on an everything bagel. I hope you like it.

8 ounces smoked white fish, deboned and flaked
8 ounces cream cheese at room temperature
4 ounces crème fresh
2 tablespoons capers, chopped
3 tablespoons diced red onion
1 teaspoon dill
1 teaspoon parsley
1 teaspoon hot sauce
1/2 teaspoon black pepper

In a bowl mix cream cheese and crème fresh and mix until combined.

Add white fish and mix.

Add capers, red onions, dill, parsley, hot sauce, and pepper.

Refrigerate for 1 hour.

Serve with crackers, toast points, bagel or any firm bread like object.