And now for something completely different: a new addition to the much-neglected seafood category on this site. I know this hasn’t escaped most of you’ve noticed; secretly I’m not all that fish-averse. Sure I’ve moved on to mussels clams and even oysters (but only with ice-cold champagne I’m fancy); I’ve made some limited progress on shrimp lobster halibut and tuna. But overall my appreciation for seafood is pitifully low. Lest you think I’m happy about this—proudly flaunting my “FISH-FREE KITCHEN” apron as if it were some culinary triumph—the truth is it feels like a failure. It bothers me. I fight it. I don’t always win.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 gfexplorers | 2022-08-14 15:32:05 |  4,077 Views |
Delicious & creamy smoked whitefish dip appetizer recipe (GF/DF)
But every now and then something sounds so amazing that it breaks through all my fears and that’s exactly what happened when this recipe showed up in my Tasting Table email a few weeks ago. It’s like a tag cloud filled with all the ingredients I can’t say no to: sour cream Worcestershire horseradish Creole mustard (which I bought to see if we’d like it and boy do we) smoked paprika celery scallions cayenne pepper lemon juice. And as if I weren’t already smitten the chef (Chris Shepherd of Underbelly in Houston who was 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 years. It’s delightfully low-key and high-key and wait we totally forgot to mention fish right?
I think you could also make this with smoked tuna if you can find it; I don’t think this dressing would taste bad on shredded paper to be honest or even better on egg salad. But Tasting Table told me to make it on smoked whitefish and since I live pretty much around the corner from the oldest smoked fish shop in town it was an easy decision for this spoiled New Yorker (which also led me to discover their sweet lightly pickled coleslaw which is soon to become my new addiction) but I think no matter where you get yours this dip will be a worthy addition to your bagel brunch lunch dinner or snack rotation.
One year ago: Perfect clear chicken stock Two years ago: Granola-crusted nuts Three years ago: Homesick Texan Carnitas Five years ago: Chickpea spaghetti Four years ago: Crunchy snacks with salted brown butter Six years ago: Swiss chard spaghetti and garlic chips Seven years ago: Chicken with forty cloves of garlic Eight years ago: Bretzel rolls
