smoked whitefish dip

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

1 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.

2 Stir together base

In a medium bowl, combine the crème fraîche and mayonnaise (optional). Stir until smooth.

3 Combine mix-ins

Add the lemon juice, lemon zest, chopped capers, and minced shallot to the crème fraîche mixture. Mix well.

4 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.

5 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.

6 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.