Cannellini and Smoked Whitefish Spread

Ingredients

• 2 slices white sandwich bread, crusts removed
• 160 ml milk or buttermilk
• 1 18-ounce can cannellini beans, drained and rinsed
• 1 lb smoked whitefish, all skin and bones removed
• 1 tsp minced fresh garlic
• 1 tsp finely grated lemon zest
• 2 tbs chopped fresh herbs such as chives, parsley, tarragon
• Salt and freshly ground pepper
• Louisiana hot sauce

Directions

1. Soak bread in milk for a few minutes.
2. 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.