Step 1

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

Step 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.