When we were first planning Herringbone, I told Chef Amanda Baumgarten that I wanted a smoked mahi, but her eyes didn't exactly light up at that request. So she did a little research and came back with her own great idea, which was inspired by hot smoked trout dip - a classic dish from Wisconsin using lake trout and Wisconsin "brick" cheese, which is a mild cheddar. What you get is smoky, creamy, rich, delicious flavors that are great warm or cold. Slather up a thick piece of grilled sourdough and chomp away!
- 1/4 cup olive oil
- 1/4 cup yellow onion, finely chopped
- 2 cloves fresh garlic, minced
- 1 pound smoked trout skinned, boned, and flaked into pieces
- 1 cup sour cream
- 1 cup mayonnaise
- 1 lemon, zested and juiced
- 1/2 cup finely grated Parmesan cheese
- 1 cup finely grated brick white cheddar
- 3 tablespoons fresh chives, finely minced
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon kosher salt
- crusty sourdough bread, sliced
- olive oil
- fresh chives, finely minced
Chef's note: A good online source for smoked trout is Browne Trading, www.brownetrading.com.
Preheat oven to 350oF
In a large sauté pan, heat the oil to hot on medium heat. Add the onions and garlic and sweat them (covered) until they are translucent. Set aside to cool.
In a large bowl, crumble the trout with your fingers into smaller pieces (but not too small - I love good texture, so you don't need to make it super fine). Add the remaining ingredients and mix well to combine. Season with white pepper and salt to taste.
Transfer the dip to an ovenproof baking dish and pop it in the oven for 10 minutes, or until it is nice and melty and molten.
While the dip is baking, brush the bread with olive oil and grill it or throw it under the broiler for a minute. Cut your bread into nice size dipping pieces, put the dip in the center of your coffee table or patio table, and go to town!