| 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 | Jalapeņo 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, jalapeņos 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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