Smoked Whitefish Spread

1 large smoked whitefish, skinned and boned

¼ cup mayonnaise

5 teaspoons tartar sauce

1 teaspoon lemon juice, or to taste

¼ cup heavy cream

2 drops hot pepper sauce (such as Tabasco®), or to taste

ground black pepper to taste

⅓ cup finely chopped red onion

2 stalks finely chopped celery

1 ½ teaspoons capers, chopped

1 tablespoon chopped fresh dill

Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.