| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 shallot, finely chopped
- Canola oil, for cooking
- 1 quart cold-smoked cod
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped scallion
- 1 tablespoon hot sauce
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt, or more as needed
- 1 teaspoon fermented Fresno powder (sub cayenne if unavailable)
- 1 teaspoon MSG, optional
- Juice and zest of 2 limes, or more as needed
- Juice and zest of 1 lemon, or more as needed
- 1/2 preserved lemon, finely diced
- Toasted crostini, for serving
Instructions
- Sautee the shallots in a pan in some oil until softened. Set aside.
- With clean hands, break apart smoked cod into bite-size pieces.
- In a large bowl combine sour cream, mayonnaise, dill, parsley, scallion, hot sauce, pepper, salt, Fresno, MSG if using, lime juice and zest, lemon juice and zest, preserved lemon and shallots. Taste for salt and citrus. Add more if needed.
- Add smoked fish pieces. Chill and serve with toasted crostini.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 385 |
| Total Fat | 27 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 24 g |
| Cholesterol | 79 mg |
| Sodium | 571 mg |
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