This is a vaguely Jewish-inspired appetizer, like many dishes at Molly’s restaurant Bernie’s. It’s smoky, creamy, bright and herby and it features the wonderful whitefish of the East Grand Forks region.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings (1 1/2 cups) |
Ingredients
- 1/4 cup roughly chopped celery
- 1 tablespoon chopped fresh dill, plus more for garnish
- 1 tablespoon chopped fresh chives
- 1 1/2 teaspoons capers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium shallot, roughly chopped
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1 lemon, juiced
- 1 pound smoked whitefish, skin and pin-bones removed, shredded into bite-sized pieces
- Rye toast, for dipping
Instructions
- In the bowl of a food processor fitted with the blade attachment, add the celery, dill, chives, capers, salt, pepper and shallots. Pulse a few times until the ingredients are roughly chopped into similar sizes. Add the mayonnaise, sour cream and lemon juice and pulse until combined. Transfer the mixture to a large bowl, add the whitefish and mix until combined. Garnish with fresh dill and serve with rye toast.
- Store the dip in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 253 |
| Total Fat | 13 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 27 g |
| Cholesterol | 47 mg |
| Sodium | 1275 mg |