Beat together the first ten ingredients (sour cream through hot pepper sauce) until well-blended, Fold in all but about a half-cup of the fish into dip.
Transfer to a serving bowl and garnish the top with reserved fish pieces, and chives or dill sprigs, Serve with rye crackers, vegetables, or toasted baguette slices.
Recipe by The Culinary Cellar at https://theculinarycellar.com/a-bounty-of-books-from-new-england/