1 lb smoked eel fillet
1/2 cup mayonnaise
1/2 cup whipped cream cheese, room temperature
1 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp flat-leaf parsley
2 tsp prepared horseradish
1/2 tsp hot sauce, plus more for serving
1/4 tsp Worcestershire sauce
Saltine crackers, for serving
Mix together mayo, cream cheese, lemon juice, Dijon mustard, parsley, horseradish, hot sauce, and Worcestershire in a medium bowl.
Remove and discard skin from eel fillet (simply peel off), and flake meat into the mayonnaise mixture. Fold to combine.
Season with additional lemon juice and hot sauce, if desired, and serve alongside saltines crackers.
Keep covered and chilled in refrigerator for up to 5 days.
