Chef Edward @ www.chefdepot.net

Yield - 1 lb.

INGREDIENTS:

8oz Smoked Fish, skin and bones removed
4 oz. Mayonnaise
2 oz. Onion, small dice
1 lg. Lemon, juiced
1 T. Fresh Parsley, chopped
1 T. Dijon Mustard
dash Tabasco Sauce
to taste Salt & Pepper

METHOD:

Peel off skin and de-bone fish, crumble into a mixing bowl. Add all ingredients and mix well, taste and adjust seasonings, serve with toast points or crackers.

CHEF NOTES:

This recipe also works well in a garnished tomato cup as an appetizer. We recommend smoked whitefish or chubs for this recipe but any smoked fish will work. Be careful with the salt, some smoked fish has a high salt content from brine.