Smoked Trout Dip with Sweet Onion Vinaigrette

NGREDIENTS

DIP

• 2 large egg yolks
• 2 tablespoons sherry vinegar
• 2 tablespoons water
• 1 tablespoons Dijon mustard
• 1 small garlic clove, finely grated
• 1 pound boneless smoked trout fillets, skin discarded, trout broken up into large flakes (2 1/2 cups)
• 1 cup extra-virgin olive oil
• Kosher salt
• Pepper

VINAIGRETTE

• 2 tablespoons minced sweet onion
• 2 tablespoons minced red onion
• 2 tablespoons capers—rinsed, drained and minced
• 2 tablespoons minced parsley
• 2 tablespoons sherry vinegar
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• Thick-cut potato chips, for serving

INSTRUCTIONS

1. MAKE THE DIP In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until emulsified. Scrape the puree into a medium bowl and fold in the remaining 2 cups of trout. Season the dip with salt and pepper.
2. MAKE THE VINAIGRETTE In a medium bowl, whisk together all of the ingredients except the salt, pepper and potato chips. Season the vinaigrette with salt and pepper and spoon a little on the trout dip. Serve with potato chips, passing the remaining vinaigrette at the table.