Smoked Fish Dip

• Tasting Table
• Chris Shepherd of Underbelly
• INGREDIENTS
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 tablespoon horseradish
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Creole mustard
• 1 teaspoon smoked paprika
• Zest and juice from 2 lemons
• 2 tablespoons Tabasco sauce
• 1 teaspoon cayenne powder
• 3 green onions, thinly sliced (white and green parts)
• 1 stalk celery, finely diced
• 1/2 jalapeno, finely chopped
• 1/2 medium yellow onion, finely diced
• 1 pound skinned and flaked smoked white fish
• Salt and pepper, to taste
• Saltine crackers to serve
• 1 tablespoons finely chopped chives, for garnish

1. In a large bowl, stir together the mayonnaise, sour cream, horseradish, Worcestershire, mustard, paprika, juice and zest from lemons, Tabasco sauce and cayenne. Stir in the green onions, celery, jalapenos and yellow onion. Using a rubber spatula, gently fold in the white fish until well combined. Season with salt and pepper and serve with Saltine crackers and garnish with chives.

ingredients, mayonnaise, sour cream, horseradish, worcestershire sauce, creole mustard, paprika, lemons, tabasco sauce, cayenne powder, green onions, celery, yellow onion, white fish, salt, crackers, chives

Taken from www.epicurious.com/recipes/member/views/smoked-fish-dip-52919391 (may not work)