Smoked fish dip

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 251, total fat 13 G., saturated fats 3 G., proteins 27 G., carbohydrates 5 G., fiber 1 G., cholesterol 46 mg, sodium 1274 mg, sugar 2 G.

Molly Yeh presented an appetizer with a slight Jewish influence, like many other dishes at her new restaurant. Bernie's In Minnesota, this dip is smoky, creamy, bold, and slightly herbal. It's made with delicious smoked whitefish caught in local waters.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup coarsely chopped celery
1 tbsp chopped fresh dill + extra for serving
1 tbsp chopped fresh green onions
1.5 tsp capers
0.5 tsp coarse salt
0.5 tsp freshly ground black pepper
1 medium shallot, coarsely chopped
1/4 cup mayonnaise
2 tbsp sour cream
Juice of 1 lemon
450 g smoked whitefish, skinless and boneless, cut into small pieces
Rye toasts for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: smoked salmon, rye bread, toasts, celery, mayonnaise, sour cream, green onions, capers, lemon

Cooking the dish according to the recipe:

Place the celery, dill, green onions, capers, salt, pepper, and shallots in the bowl of a food processor. Pulse several times until the ingredients are roughly equal in size.
Add mayonnaise, sour cream, and lemon juice and pulse until evenly distributed. Transfer the dip to a large bowl, add the fish, and toss to combine. Sprinkle with fresh dill and serve with rye toast. Store the dipping sauce in a tightly sealed container in the refrigerator for up to 4 days..

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