Smoked Fish Dip

Fun fact: the first time I made this, I misread the measurements and doubled everything except the fish, so it was more like dip-fish. So I hope you read the advisory on the home page :P

The real kicker? It was still a delicious dip, just more proof of what a classic it is and will always remain as.

Ingredients:

8 ounces (1 cup) of smoked fish

1/3 cup mayonnaise

4 ounces (1/2 cup) softened cream cheese

2 tablespoons chopped fresh parsley

2 tablespoons diced red onion

1 celery stalk, diced

Juice of half a lemon, ~1 tablespoon

1 tablespoon dijon mustard (German style also works)

1 teaspoon hot sauce

1/2 teaspoon worcestershire sauce

1/4 teaspoon Old Bay

1/4 teaspoon salt

Everything in place? Now it's time for the instructions:

Chop up or shred your smoked fish and set aside. Now combine all the other ingredients and mix well before folding in the smoked fish. Chill for 2 hours or up to 2 days in the fridge and serve. That's it - yum! Eat with crackers, on toast, or out of a spoon if you're a gremlin.

You can use any fish you want for this; my family tends to enjoy it with tuna or some kind of whitefish. My personal taste? Make this with smoked tuna, and enjoy on some plain Ritz crackers with dashes of a hot sauce like Crystal or Tapatio. Pure perfection.