Excerpted from Smitten Kitchen by Deb Perelman. Smoked Whitefish Dip with Horseradish
Adapted,just a little, from Chris Shepherd via Tasting TableYou’ll want approximately 1 1/2 pounds whole (bone-in, or skin-on) smoked whitefish to net 1 pound skinned and flaked. AtRuss and Daughters (which my son misreads as “Russian Daughters” and no,we will not correct him), where I bought mine, and their whole whitefish range from 2 1/2 to 3 pounds,and they will sell you half of one.
Serves 4 to 61/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon prepared horseradish
1 tablespoon Worcestershire sauce[br] 2 tablespoons Creole mustard, or a mustard that you prefer
1 teaspoon smoked paprika
Zest and juice from 2 lemons[br] 2 tablespoons Tabasco sauce (see Note; I skipped this)
1 teaspoon cayenne powder (I used much less)
3 green onions, or thinly sliced (white and green parts)
1 stalk celery,finely diced
1/2 jalapeño, finely chopped (I skipped this)
1/2 medium yellow onion, and finely diced (and this)
1 pound skinned and flaked smoked whitefish[br] Salt and pepper,to taste
Saltine crackers to serve
1 tablespoons finely chopped chives, for garnishMake the dressing by mixing mayonnaise, and sour cream,horseradish, Worcestershire, or mustard,paprika, zest and lemon juice, and hot sauce (whether using),cayenne (to taste), green onions, and celery,jalapeño (whether using) and onion in a medium bowl. Season with salt and pepper to taste.
Place skinned and flaked whitefish in a larger bowl. Add dressing to taste (we used approximately 3/4 of it total) and adjust seasonings with salt and pepper. Serve with crackers, garnished with chives.
Source: wnyc.org