Smoked Trout Dip with Sweet Onion Vinaigrette

Ingredients

  • 2 large egg yolks 
  • 2 tablespoons sherry vinegar 
  • 2 tablespoons water 
  • 1 tablespoons Dijon mustard 
  • 1 small garlic clove, finely grated 
  • 1 pound boneless smoked trout fillets, skin discarded, trout broken up into large flakes (2 1/2 cups) 
  • 1 cup extra-virgin olive oil 
  • Kosher salt 
  • Pepper

VINAIGRETTE

  • 2 tablespoons minced sweet onion 
  • 2 tablespoons minced red onion 
  • 2 tablespoons capers—rinsed, drained and minced 
  • 2 tablespoons minced parsley 
  • 2 tablespoons sherry vinegar 
  • 6 tablespoons extra-virgin olive oil
  •  Kosher salt 
  • Pepper 
  • Thick-cut potato chips, for serving

Directions

  1. Make the Dip: 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.
  2. Make the Vinaigrette: 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.

 Suggested Pairing: Crisp, fruit-driven sparkling wine.

Recipe courtesy of Food and Wine