Recipe by AmyZoe
This recipe is from Guy Fieri Diners, Drive-ins, and Dives. It is adapted courtesy of Ted Peters from Ted Peters Famous Smoked Fish in South Pasadena, FL. I didn't have trout so I substituted salmon, but it's still delicious. I also didn't have sweet relish and used dill pickles and pickle juice. Quite a tasty little spread that would be great for a picnic or quick lunch. Guy says the secret is to make sure you do all the mixing of the fish by hand to make it as fluffy as possible before adding the sauce.
Top Review by lcfishes
My family have been visiting Ted Peters in St Pete for 25 years when visiting from OhiO and it never gets old. This year we brought a smoked mullet back with us to make our own when we got home. I have added a couple of things: A hard boiled egg, a tsp of Old Bay and 1/4 cup of soft cream cheese. The cream cheese really adds some body and richness to it. Not that Ted doesn't have the best..I just like to experiment. LCinOH
- 12 ounces smoked trout, boneless and skinless
- 1⁄2 cup sweet relish
- 1⁄2 cup mayonnaise
- 1⁄4 cup onion, minced
- 1⁄4 cup celery, minced
- kosher salt
- fresh ground black pepper
- hot sauce
Directions See How It's Made
- Flake the fish into pieces.
- Mix all the ingredients for the sauce together in a medium bowl.
- Gently mix the fish into the sauce and combine well to make an even spread.
- Season with salt and pepper to taste.
- Transfer to a serving dish or ramekin and fluff fish with fork.