Smoked Alaska Sablefish Dip
This rich and satisfying dip is elevated with the addition of fried saltines. The dip also makes an amazing sandwich in the style of a tuna melt!
- Yield: 1164 Grams
Ingredients
- 545 grams smoked Alaska Sablefish
- 300 grams plain yogurt
- 130 grams buttermilk
- 120 grams grated horseradish
- 25 grams lemon juice
- 30 grams chives (finely minced)
- 10 grams salt
- 4 grams MSG
- Saltines
Recipe courtesy of Chef Ian Driscoll
Preparation
-
Step 1 Prepare fish
Gently pull skin off the smoked sablefish and flake apart, looking for any pin bones that may be left behind.
-
Step 2 Mix
Add all ingredients and mix together by hand until uniform and chives are evenly dispersed.
-
Step 3 Fry saltines
Deep fry saltines until golden brown. Dust with freshly cracked pepper.
-
Step 4 Garnish and serve
Sprinkle additional minced chives on top as garnish. Serve with fried saltines.
Recipe courtesy of Chef Ian Driscoll
