Flake a smoked fish fillet apart, careful to remove bones and skin. You can use two forks, or just pull it apart with your fingers.
Combine all of the ingredients into a bowl and stir until well mixed.
If the dip is too thick, add one tablespoon of mayo at a time until the texture is manageable. It works best as a thick dip.
Refrigerate for up to four hours before serving.
Notes
Heating - this recipe does not require any cooking, but some folks like the dip heated up. Add it to an oven-safe baking dish and heat it up for 20 minutes at 300°F. Nothing in the dish requires baking, since the fish is already smoked, but that should give enough time for the mix to be heated through.Add Fish Last - I usually just dump all the ingredients in, mix it well, and serve, but we have had feedback that some readers like to mix everything together before adding the fish. It makes it easier to make sure everything is thoroughly combined. Either way works!Storing - This recipe does not freeze well, but you can store it in the refrigerator in an air tight container for up to two days. Typically, you'll find this recipe is one of the first ones to go, so you won't need to worry about too many leftovers.