- 4 tbl Miracle Whip
- .5 tsp dill relish, avoid extra liquid (make or buy)
- 1 tsp sweet relish, avoid extra liquid (make or buy)
- few drops of fresh lemon juice
- few drops of horseradish cream
- Kosher Salt
- Fresh cracked pepper to taste
Key is in the ratio of dill relish to sweet; and then the addition of salt to the mix. The pepper is the surprise - it's unusually potent and evident. Lemon juice keeps it bright; horseradish cream, well. I just like the zing of it.
Mix very well to your desired consistency - too much liquid from your relishes will make it runny, then you have to add more mayo/whip. I use a fork to get the relish off the top, not dig into the juicier relish deeper in. The incidental liquid from the relish, the lemon juice, and the horseradish cream is enough.
Add salt first, taste, and add the pepper last to taste.
Let refrigerate an hour. Will firm and tastes will blend quickly.
Serves 3-4, depending on how crazy folks get with it on the fish. I had to make another batch the other night and there were 4 adults and 1 kid.
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