ATTILIOS Lemon Balsamic Vinegar
ATTILIOS Italian Herb EVOO
1 Steelhead, grilled or preferably smoked
Salt and freshly ground black pepper to taste

Blend balsamic with EVOO (both to taste) in a blender until creamy looking. (Needs to be very emulsified.) Break up fish fillet and mix with dressing. Add salt and freshly ground black pepper, if desired. Use as a dip or spread.