inthekitchen
Salt and Vinegar Chips with Smoked Trout Dip
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
ciao ! / dec / jan / two thousand twenty-two 43