Arsip Tag: whitefish

smoked whitefish dip with horseradish – smitten kitchen

And now for something completely different: a new entry in the much-neglected seafood category on this site. I know this didn’t get past most of you, that is how not-so-secretly fish-averse I am. Sure, I’ve come around to mussels, to clams and even oysters (but only with the iciest champagne, please; I’m fancy); I’ve been known to make some limited advances in the areas of shrimp, lobster, halibut and tuna. But for the most part, my seafood appreciation level is pitifully low. Lest you think that I delight in this — proudly flaunt my “FISH-FREE KITCHEN” apron as if it were some sort of culinary triumph — the truth is that it feels like a failure. It bothers me. I fight it. I do not always win.

russ and daughters finest
what you'll need

But every so often, something sounds so wonderful, it pierces through all of my apprehension, which is exactly what happened when this recipe showed up in my Tasting Table email a few weeks ago. The recipe is like a tag cloud populated with every ingredient I cannot say no to: sour cream, Worcestershire, horseradish, Creole mustard (which I picked up just to see if we’d like it, and oh, we very much do), smoked paprika, celery, scallions, cayenne, lemon juice. And then, as if I hadn’t already fallen in love, the chef (Chris Shepherd, of Underbelly in Houston, inspired by Donald Link and Ryan Prewitt’s smoked-tuna dip at Pêche in New Orleans) serves it on Saltine crackers, something I haven’t had in my kitchen in too many years. It’s deliciously low-brow and high-brow and wait, we totally forgot to discuss the fish, didn’t we?

spice and smoke
celery
put my assistant to work

I suppose you could make this with tuna, smoked if you can find it; I don’t think this dressing would taste bad on shredded paper, if we’re being honest here, or more edibly, even egg salad. But Tasting Table told me to put it on smoked whitefish, and given that I live pretty much up the street from the greatest, oldest smoked fish emporium there is, it was an easy decision for this spoiled New Yorker (which also led me to the discovery of their sweet, lightly pickled cabbage salad, which will be my new addiction), but I think that no matter where you buy yours, this dip will a worthy addition to your bagel brunch, lunch, dinner or snack rotation.

smoked whitefish dip
smoked whitefish dip
smoked whitefish dip

One year ago: Perfect Uncluttered Chicken Stock
Two years ago: Granola-Crusted Nuts
Three years ago: Homesick Texan Carnitas
Five years ago: Spaghetti with Chickpeas
Four years ago: Salted Brown Butter Crispy Treats
Six years ago: Spaghetti with Swiss Chard and Garlic Chips
Seven years ago: Chicken with Forty Cloves of Garlic
Eight years ago: Bretzel Rolls

And for the other side of the world:
Six Months Ago: Fresh Spinach Pasta (great for both sides of the world, actually, due to spinach bumper crops)
1.5 Years Ago: Essential Raised Waffles
2.5 Years Ago: Bacon, Egg and Leek Risotto
3.5 Years Ago: Ribboned Asparagus Salad

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