INGREDIENTS
1/2 cup mayonnaise
1/2 cup whipped cream cheese spread, at room temperature
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons refrigerated prepared horseradish
1/2 teaspoon hot sauce, plus more for serving
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seasoning
8 ounces skinned and boned smoked oily fish (such as amberjack, Spanish mackerel, trout, or cobia)
Saltine crackers, for serving
DIRECTIONS
Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire and Old Bay in a medium bowl.
Pulse smoked fish in a food processor until finely chopped, about 10 times. Add chopped fish to mayonnaise mixture, and fold to combine. Cover and chill at least 2 hours or up to 3 days. Season with additional Old Bay, lemon juice, and/or hot sauce if desired. Serve with saltine crackers and hot sauce.
