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DIP - Smoked-Fish Dip
Nb persons: 6
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| Smoked-Fish Dip Recipe adapted from Chris Shepherd of Underbelly, Houston, TX Tasting Table INGREDIENTS | |
| ½ cup | mayonnaise |
| ½ 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 |
| ½ | jalapeño, finely chopped |
| ½ medium | yellow onion, finely diced |
| 1 pound | skinned and flaked smoked white fish |
| Salt, to taste | |
| pepper, to taste | |
| Saltine crackers to serve | |
| 1 tablespoons | finely chopped chives, for garnish |
DIRECTIONS
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, jalapeños 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.
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