Rating: 3 stars
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This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that’s drizzled on top. Slideshow:  Party Dips 

December 2014


Credit: © John Kernick

Recipe Summary test

45 mins
6 to 8




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.

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.

Make Ahead

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

Suggested Pairing

Crisp, fruit-driven sparkling wine.