Smoked Trout Dip with Sweet Onion Vinaigrette

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Serving Size: 6
Total Time:

This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that’s drizzled on top.

Dip

  • 2 large egg yolks
  • pepper
  • kosher salt
  • 1 cup extra virgin olive oil
  • 1 Pound boneless smoked trout fillets, skin discarded, trout broken up into large flakes (2 1/2 cups)
  • 1 small garlic clove, finely grated
  • 1 Tbsp Dijon mustard
  • 2 Tbsp water
  • 2 Tbsp sherry vinegar
  1. In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until emulsified. Scrape the puree into a medium bowl and fold in the remaining 2 cups of trout. Season the dip with salt and pepper.

Vinaigrette

  • pepper
  • kosher salt
  • 6 Tbsp extra virgin olive oil
  • 2 Tbsp sherry vinegar
  • 2 Tbsp minced parsley
  • 2 Tbsp capers—rinsed, drained and minced
  • 2 Tbsp minced red onion
  • 2 Tbsp minced sweet onion
  • thick-cut potato chips, for serving
  1. In a medium bowl, whisk together all of the ingredients except the salt, pepper and potato chips. Season the vinaigrette with salt and pepper and spoon a little on the trout dip. Serve with potato chips, passing the remaining vinaigrette at the table.

Make Ahead: The dip and vinaigrette can be refrigerated separately overnight. Bring to room temperature before serving.

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Recipe Credit: Stuart Brioza
Image Credit: John Kernick