Step 1

In the bowl of a food processor fitted with the blade attachment, add the celery, dill, chives, capers, salt, pepper and shallots. Pulse a few times until the ingredients are roughly chopped into similar sizes. Add the mayonnaise, sour cream and lemon juice and pulse until combined. Transfer the mixture to a large bowl, add the whitefish and mix until combined. Garnish with fresh dill and serve with rye toast.

Step 2

Store the dip in an airtight container in the refrigerator for up to 4 days.