Ingredients

• 2 cups flaked smoked red snapper (trout makes an excellent substitution)
• 1/2 cup of Dukes mayonnaise
• 1/4 cup of goat yogurt (or sour cream or cream cheese if you eat cow dairy)
• 1/4 tsp of my mock Old Bay ™ seasoning
• 1/4 cup lemon juice
• 1/2 teaspoon of Worcestershire sauce (not NSF)
• 1/2 teaspoon horseradish
• Kosher salt and cracked black pepper to taste
• Fresh dill and parsley to taste

You really want to smoke your own fish for this. Liquid smoke is no comparison. For this dish my husband uses a mix of hickory wood and apple wood.

Smoke the salted fish until the fish reaches 145 degrees. Cool and flake fish. Combine ingredients and chill. Serve with crackers or toast rounds.