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Recipes

Up In Smoke

Smoked-trout dip ups the ante
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Herringbone

At Brian Malarkey's newly opened Herringbone in San Diego, chef Amanda Baumgarten puts a fixation on smoked fish to good use. She flakes smoked trout and combines it with sour cream, mayonnaise and two types of cheese to create a simple dip that sings with flavor. Served with toasted sourdough toast points, the creamy dip is excellent alongside cocktails and perfect for a potluck or rich midweek treat.

Smoked-Trout Dip

Recipe adapted from Amanda Baumgarten, Herringbone, La Jolla, CA

Yield: 2 cups

Cook Time: 30 minutes

Ingredients

2 tablespoons extra-virgin olive oil, divided

½ small yellow onion, finely chopped

1 garlic clove, finely chopped

½ pound smoked trout, skin removed and fish flaked

½ cup sour cream

½ cup mayonnaise

½ cup finely grated Parmigiano-Reggiano

½ cup finely grated mild white cheddar

Zest and juice of ½ lemon

1½ tablespoons finely chopped chives

Kosher salt

Pinch ground white pepper           

½ loaf sourdough bread, thinly sliced

Directions

1. In a large skillet set over medium heat, add 1 tablespoon of the olive oil. Add the onion and garlic and cook until translucent, about 5 minutes. Remove from the heat and set aside to cool.

2. Preheat the oven to 350°. In a large mixing bowl, combine the cooled onion and garlic with the flaked trout, sour cream, mayonnaise, Parmesan, cheddar, lemon zest and juice, chives, salt and white pepper. Mix until well incorporated and transfer to a small oven-safe baking dish. Bake until heated through and the top begins to brown, about 15 minutes.

3. While the dip is baking, place the sliced bread on a rimmed baking sheet and brush with the remaining 1 tablespoon of olive oil. Transfer to the oven and bake until golden, about 10 minutes. Serve the dip warm with the sourdough toast points.

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