Ingredients

• 1 pound smoked whitefish or trout, deboned and flaked (about 4 cups)

• ⅓ cup mayonnaise

• ¼ cup diced red bell pepper

• ¼ cup chopped scallions

• ¼ cup chopped celery

• 1 ½ tablespoons capers, rinsed

• 1 ½ tablespoons chopped fresh dill, plus more for garnish

• 1 ½ tablespoons chopped fresh parsley

• 1 tablespoon Dijon mustard

• 1 ½ teaspoons lemon zest, plus more for garnish

• 1 tablespoon lemon juice

• ⅛ teaspoon ground pepper

• Julienned radishes for garnish