Smoked Trout Dip
Executive Chef Wiley Earl
Lucky Fins Seafood Grill
Boise, Idaho
Potatoes and trout are two of the top foods produced in Idaho. Chef Wiley Earl makes the most of both at his Boise restaurant, Lucky Fins Seafood Grill, by menuing a zesty smoked trout dip with made-to-order lattice potato chips. Customers enjoy snacking on the chips and dip with a beer, but the combo also can be served as an appetizer or late-night nibble.
Ingredients
¾ cup shaved green onions
¾ cup finely chopped red onion
¾ cup chopped parsley
¾ cup mayonnaise
½ cup sour cream
1/3 cup fresh-squeezed lemon juice
1/3 cup capers, chopped
2 tsp. horseradish
32 oz. smoked trout, crumbled
3 oz. house-cut lattice chips, skin-on
Sliced watermelon radish
½ lemon, charred
Steps
1. In mixing bowl, combine green onions, red onion, parsley, mayonnaise, sour cream, lemon juice, capers and horseradish. Mix well to create a dressing.
2. Add crumbled trout to mayonnaise mixture; mix well to make the dip.
3. Make lattice chips according to manufacturer’s instructions.
4. Per serving, spoon 4 ounces smoked trout dip into small dish and place on plate. Arrange chips and watermelon radish around dip. Garnish with charred lemon.
Photograph courtesy of Lamb Weston