Smoked Swordfish Dip
Chef Sandoval’s Smoked Swordfish Dip
Makes 2 pounds
1¼ pound smoked swordfish (or trout)
1/3 cup mayonnaise
1/3 cup Japanese mayonnaise, (such as Kewpie brand)
1 tablespoon cilantro, roughly chopped
¼ cup red onion, minced
¼ cup capers, strained, finely chopped
¼ cup celery, minced
2 tablespoons pickled red Fresno chiles (or pickled jalapeños), minced
Zest of 1 lemon
Salt to taste
Pick apart swordfish with your hands to make pieces about the size of a nickel.
Place all ingredients in bowl. Gently fold together using a rubber spatula. Serve with crispy plantain chips, corn tortilla chips, crackers or raw vegetables.