Chef Charlotte Langley dropped over to whip up this bright twist on a Midwest classic with our founder, Marissa. An homage to their shared love for dirty martinis, the olives, dill + crème fraîche are the perfect complement to the delicately smoky whitefish base. Dive in! Tag us when you share your spread @greatlakestinnedfish on IG.
What you'll need
- 8 oz (225 G) smoked whitefish, flaked
- 1/2 cup crème fraîche
- 1/4 cup mayonnaise
- 1/4 cup finely chopped mixed olives (green and black)
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 1 tbsp capers, rinsed and chopped
- 2 tbsp finely chopped fresh dill
- 1 tbsp finely chopped fresh parsley
- 1 small shallot, finely minced
- salt and pepper to taste
How to prepare
- Prep Ingredients: Flake the smoked whitefish into small pieces, ensuring there are no bones. Finely chop the mixed olives, dill, parsley, and shallot. Rinse and chop the capers.
- Stir together base: In a medium bowl, combine the crème fraîche and mayonnaise (optional). Stir until smooth.
- Combine mix-ins: Add the lemon juice, lemon zest, chopped capers, and minced shallot to the crème fraîche mixture. Mix well.
- Fold in fish + olives: Gently fold in the flaked smoked whitefish and chopped olives. Ensure the ingredients are well combined without breaking down the fish too much.
- Add herbs: Add the chopped dill and parsley to the mixture. Season with salt and pepper to taste, keeping in mind that the smoked fish and olives are already salty.
- Chill and serve: Cover the dip and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled with crackers, baguette slices, or vegetable sticks.
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