Smoked-Fish Dip

Recipe adapted from Chris Shepherd of Underbelly, Houston, TX.

½ cupMayonnaise, or wasabi mayonnaise
½ cupSour cream
1 tablespoonHorseradish
1 tablespoonWorcestershire sauce
2 tablespoonsMendocino Mustard, Hot & Sweet
1 teaspoonSmoked paprika
2Lemons, zest and juice
2 tablespoonsTabasco sauce
1 teaspoonCayenne powder
3Green onions, thinly sliced (white and green parts)

1 stalkCelery, finely diced
½ Jalape´┐Żo pepper, minced
½ mediumYellow onion, finely diced
1 poundSkinned and flaked smoked white fish
To tasteSalt and pepper
Saltine crackers
1 tablespoonFinely chopped chives, for garnish


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´┐Żos 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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