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.