| ½ cup | Mayonnaise, or wasabi mayonnaise |
| ½ cup | Sour cream |
| 1 tablespoon | Horseradish |
| 1 tablespoon | Worcestershire sauce |
| 2 tablespoons | Mendocino Mustard, Hot & Sweet |
| 1 teaspoon | Smoked paprika |
| 2 | Lemons, zest and juice |
| 2 tablespoons | Tabasco sauce |
| 1 teaspoon | Cayenne powder |
| 3 | Green onions, thinly sliced (white and green parts)
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| 1 stalk | Celery, finely diced |
| ½ | Jalape�o pepper, minced |
| ½ medium | Yellow onion, finely diced |
| 1 pound | Skinned and flaked smoked white fish |
| To taste | Salt and pepper |
| Saltine crackers |
| 1 tablespoon | Finely chopped chives, for garnish |
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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, jalape�os and yellow onion.
Using a rubber spatula, gently fold in the white fish until well combined.
Season with salt and pepper.
Serve with Saltine crackers and garnish with chives.
Yield: 4 to 6 servings.
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