Ingreadient :

• 1/2 cup mayonnaise (such as Duke’s)
• 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 (such as Texas Pete), 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

Direction :

1. Whisk together mayonnaise, cream cheese spread, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, Worcestershire, and Old Bay in a medium bowl.
2. 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.