Smoked Salmon Fish Dip

Course: Appetizer, Snack

Ingredients:

• 8 oz smoked salmon, flaked

• 8 oz cream cheese, softened

• 1/2 cup mayonnaise

• 2 tablespoons sour cream

• 2 tablespoons Dijon mustard

• 1 tablespoon fresh lemon juice

• 1 teaspoon Worcestershire sauce

• 1 teaspoon hot sauce (adjust to taste)

• 2 green onions, finely chopped

• 2 tablespoons fresh parsley, finely chopped

• Salt and black pepper to taste

• Crackers or sliced baguette (for serving)

Instructions:

1. Flake the smoked fish, removing any bones or skin. Set aside.

2. In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, Worcestershire sauce, and hot sauce.

3. Mix the ingredients until smooth and well combined.

4. Fold in the flaked smoked fish, ensuring it is evenly distributed throughout the mixture.

5. Add chopped green onions and fresh parsley to the bowl. Mix well.

6. Season with salt and black pepper to taste. Remember that the smoked fish adds some saltiness, so adjust accordingly.

7. Cover the bowl and refrigerate the smoked fish dip for at least 1-2 hours. Chilling allows the flavors to meld and intensify.

8. Before serving, give the dip a quick stir to ensure it's well mixed.

9. Serve the smoked fish dip in a bowl, garnished with additional chopped parsley if desired.

10. Provide an assortment of crackers or sliced baguette for dipping.

Tips:

• Experiment with different types of smoked fish to find your preferred flavor profile.

• For an extra smoky kick, add a few drops of liquid smoke to the mixture.

• Customize the heat level by adjusting the amount of hot sauce.