When Houston chef Chris Shepherd of Underbelly got a taste of Donald Link and Ryan Prewitt's smoked-tuna dip at Pêche in New Orleans, he thought it was so good that he decided to make his own version.
To learn more, read "Shepherd on Smoked Fish."
Recipe adapted from Chris Shepherd of Underbelly, Houston, TX
Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: N/A
Total Time: 20 minutes
½ cup mayonnaise
½ cup sour cream
1 tablespoon horseradish
1 tablespoon Worcestershire sauce
2 tablespoons Creole mustard
1 teaspoon smoked paprika
Zest and juice from 2 lemons
2 tablespoons Tabasco sauce
1 teaspoon cayenne powder
3 green onions, thinly sliced (white and green parts)
1 stalk celery, finely diced
½ jalapeño, finely chopped
½ medium yellow onion, finely diced
1 pound skinned and flaked smoked white fish
Salt and pepper, to taste
Saltine crackers to serve
1 tablespoons finely chopped chives, for garnish
In a large bowl, stir together the mayonnaise, sour cream, horseradish, Worcestershire, mustard, paprika, juice and zest from lemons, Tabasco sauce and cayenne. Stir in the green onions, celery, jalapeños and yellow onion. Using a rubber spatula, gently fold in the white fish until well combined. Season with salt and pepper and serve with Saltine crackers and garnish with chives.
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