Here's my wife's recipe. She won an award for it from Cook's Illustrated a while back. When she makes it for our family she adds a little Texas Pete:
Ingredients
Half pound rockfish filets (smoked if preferred)
½ cup heavy cream
Dash of Tabasco
Dash of Worcestershire sauce
Dash of Old Bay
1 TB lemon juice
Cream cheese
2 TB chopped fresh chives
Directions
Flake out the rockfish filet. In a food processor, add the fish and heavy cream. Essentially what you are doing here is making a fish mousse. (You can do that with just about any fish or shrimp.) Run the processor until the consistency is relatively thick. Add the Tabasco, worcestershire, Old Bay, and lemon juice to your taste. If the mousse is on the thin side, add some cream cheese a TB at a time until you get the consistency of a dip. Lastly, integrate the fresh chives (reserve some chives for garnish on top of the dip when you put it into a serving bowl)
Refrigerate until serving. (This dip will last a week in the frig, but you might have to whip it a little if the ingredients settle.)
Serve with your favorite crackers or chips.
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