Salt and Vinegar Chips with Smoked Trout Dip
Courtesy of Matt Withoos – The Wood Tavern
INGREDIENTS
Smoked Trout Dip
1 cup crumbled smoked trout
4 cups cream cheese
8 Tbsp sour cream
1 whole jalapeno, seeded
1 cup red onion, diced
3 Tbsp dill
Juice and zest of 2 lemons
Salt, pepper and vinegar powder to taste
Salt and Vinegar Chips
3 russet potatoes, peeled
4 cups white vinegar
2 cups water
12 cups canola oil
METHOD
Smoked Trout Dip
1. In a stand mixer place cream cheese and sour cream in the bowl and mix on low until it fully comes together.
2. Dice red onion, jalapeno and dill and add to the cheese mixture.
3. Hand mix until it’s fully incorporated.
4. Add 3/4 cup of smoked trout and lightly mix retaining some larger pieces of trout.
5. Season with lemon juice, zest, salt and pepper.
6. Garnish with the remaining trout and dill.
Salt and Vinegar Chips
1. Using a mandolin thinly slice potatoes ensuring to keep the thickness the same.
2. Place potatoes in the vinegar and water solution to rest overnight (or a minimum of 4 hours).
3. Drain the potatoes and pat dry on a sheet pan.
4. Heat oil to 250°F and lightly blanch the potatoes in small batches (don’t overcrowd) for 1 minute. Drain off excess oil and set aside.
5. When everything is blanched bring the oil to 350°F and fry the potatoes for 1 minute until golden brown.
6. Season with salt, pepper and vinegar powder to taste
7. Store in a sealed airtight container they will stay fresh for about 3 days.
Yield 6-8 servings