Herby Smoked Fish Dip
Serves 4-6
Equipment
- Medium sauté pan
- Medium bowl
Ingredients
- 2 Tbsp olive oil
- ½ small onion minced
- ½ fennel bulb cored and minced
- 4 cloves garlic minced
- ½ tsp fennel seeds
- Kosher salt and black pepper to taste
- 6 oz of drained smoked tinned trout I used two of the trader joe’s smoked trout cans
- 4 oz crème fraîche or sour cream
- 1 Tbsp whole grain mustard
- 1 tsp prepared horseradish or to taste
- 1 lemon zested, plus more for serving
- 3 Tbsp chopped fresh parsley
- 3 Tbsp chopped fresh dill plus more for serving
- Extra virgin olive oil for serving
- Potato chips ritz, saltines, or toast for serving
- Hot sauce for serving
Instructions
- Heat oil in a medium sauté pan over medium heat.
- Add fennel, onions, garlic, and fennel seeds. Season with a little salt and a good amount of black pepper.*
- Cook, stirring occasionally, until very tender and soft, about 10-12 minutes. You aren’t looking to brown the veggies, just slowly sweat them 🙂
- Transfer mixture to a medium bowl and let cool completely.
- Once cool, add in fish, crème fraîche, mustard, horseradish, lemon zest, parsley and dill. Gently fold to mix and flake up the fish a bit.
- Serve right away, or let chill in the fridge for an hour to let flavors meld.
- Serve any way you’d like, with chips, crackers, or toast!
Notes
* Don’t add too much salt here, as the tinned fish can be salty on its own!
Tried this recipe?Let us know how it was!
made this with 2 tins of smoked wild kippers and a touch of wasabi mayo… my god. absolutely amazing! my partner and i devoured it for dinner with good chips and white wine. he said it tasted like rich people food lol. thank you hailee, your content is some of my absolute favorite and i can’t wait to try more of your recipes !!
aww that makes me so happy, thank you! I have to try it with kippers, sounds divine!