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Smoked Fish Dip



2 lbs. smoked salmon

For the sauce

1 cup mayonnaise

½ cup sour cream

½ cup cream cheese, room temperature

1 tablespoon Worcestershire

1 tablespoon Tabasco

2 tablespoons red wine vinegar

zest and juice from one lemon

For the vegetable prep

½ cup celery

½ cup green onion

½ cup red onion

¼ cup pickles

1 tablespoon capers

1 tablespoon fresh parsley

1 tablespoon fresh chives

pinch fresh tarragon

salt and pepper to taste


  1. For the sauce: Add all ingredients to a mixing bowl and mix with a whisk until well incorporated.
  2. Take all of the ingredients for vegetable prep and chop into 1/4 inch chunks. Add to mixing bowl with the sauce and fold in using a spatula.
  3. Add salmon to the bowl, breaking up meat into chunks.
  4. Garnish with chives and serve with chips or saltine crackers.
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