Deconstructing the Dish: City Fish Market’s Heavenly Smoked Fish Dip
SMOKED FISH DIP
by Chef Anthony Hoff of City Fish Market
- 1 pound smoked trout
- 1 1/2 cups mayonnaise
- 12 oz. cream cheese
- 1 lemon, juiced
- 1/2 cup red onion, diced
- 1 tablespoon horseradish
- 1 tablespoon dill, chopped
- 1 tablespoon chives, chopped
- 1 tablespoon parsley, chopped
- 1 pinch Old Bay seafood seasoning
- 1 teaspoon Tabasco sauce
Whip cream cheese and mayonnaise until soft and fluffy. Pulse in the trout. Place in a mixing bowl and fold in the rest of the ingredients.
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