Whitefish Dip
- Level: Easy
- Yield: 4 servings (1 1/2 cups)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 253
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 5
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 27
- Cholesterol
- 47
- Sodium
- 1275
- Total: 20 min
- Active: 20 min
Ingredients
1/4 cup roughly chopped celery
1 tablespoon chopped fresh dill, plus more for garnish
1 tablespoon chopped fresh chives
1 1/2 teaspoons capers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium shallot, roughly chopped
1/4 cup mayonnaise
2 tablespoons sour cream
1 lemon, juiced
1 pound smoked whitefish, skin and pin-bones removed, shredded into bite-sized pieces
Rye toast, for dipping
Directions
- In the bowl of a food processor fitted with the blade attachment, add the celery, dill, chives, capers, salt, pepper and shallots. Pulse a few times until the ingredients are roughly chopped into similar sizes. Add the mayonnaise, sour cream and lemon juice and pulse until combined. Transfer the mixture to a large bowl, add the whitefish and mix until combined. Garnish with fresh dill and serve with rye toast.
- Store the dip in an airtight container in the refrigerator for up to 4 days.