1 1/2poundssmoked trout(see above for alternative fish)
1tablespoonminced chives or green onion
2tablespoonssour cream,or mayonnaise
2teaspoonsDijon mustard(any mustard will do)
1tablespoonlemon juice,or to taste
hot sauce and black pepper, to taste
Remove any skin or bones from the smoked fish and put into a bowl. Add all the other ingredients and pound and mash everything until it becomes a rough spread. Tinker with the seasonings as you like and serve cool over bread or crackers, or celery stalks.
As I mention, I use hot smoked lake trout here, but any hot smoked fish will work.
Keys to Success
Start with good smoked fish. Any will do, but trout, salmon or whitefish are my favorites.
Use my recipe as a guide, not gospel. Tinker with the seasonings to suit your taste. It's all cooked already so you can taste as you go.
Try adding some minced pickles to the mix for extra sour crunch.
You can also go 50-50 smoked fish with leftover cooked fish and it will work well.
Store in a covered container in the fridge up to a week.