Cut smoked fish into small pieces, then process in a food processor to a medium to fine texture. Add fish to a mixing bowl and mix in horseradish, lemon juice, Dijon mustard, hot sauce, seafood boil seasoning and shallots. Mix in mayonnaise a little at a time until the desired consistency is reached (see Cook's Note).
You may need more or less mayonnaise depending on the dryness of the fish, so add it a little at a time.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.