Smoked Swordfish Dip

RECIPE

makes 2 lbs
INGREDIENTS

  • 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.

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