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
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.
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.
The dip and vinaigrette can be refrigerated separately overnight. Bring to room temperature before serving.
Crisp, fruit-driven sparkling wine.
Is it safe to consume raw egg yolks?