Whitefish Dip W / Roe Recipe

Prepare fish

Check the smoked whitefish for any bones and remove skin if present. Flake the fish into small pieces with a fork.

In a medium bowl, beat together the softened cream cheese, sour cream and mayonnaise until smooth and creamy using a spatula or hand mixer on low.

Add the flaked whitefish, lemon juice, Dijon mustard, chopped capers, minced shallot, chopped dill, sliced chives and prepared horseradish (if using). Fold gently to combine without completely puréeing—leave some texture from the fish.

Season with sea salt and freshly ground black pepper. Taste and adjust lemon, salt or horseradish as needed. Cover and refrigerate at least 30 minutes to let flavors meld (can be held up to 24 hours).

Thinly slice the cornichons (or dill pickles) and red onion. Drain any excess liquid.

Toss sliced pickles and onion with the extra tsp of capers and a small pinch of lemon zest to brighten. Refrigerate until ready to serve.

Just before serving, spoon the chilled whitefish dip into a shallow serving bowl. Create a small well in the center for a portion of roe.

Place 1–2 tablespoons of salmon or trout roe over the center of the dip. Drizzle the roe sparingly with 1/2 tsp olive oil to add shine. Garnish around the dip with extra capers, lemon zest strips and dill sprigs and arrange the pickled vegetables on the side.

In a mixing bowl whisk together flours, baking powder, sugar and salt.

In a separate bowl whisk the egg with the milk and melted butter. Pour the wet ingredients into the dry and stir just until combined—do not overmix; a few small lumps are fine. Let batter rest 10 minutes.

Heat a nonstick skillet or crepe pan over medium-low heat and brush lightly with melted butter. Use a 1-tablespoon scoop to drop rounds of batter into the pan (about 2–3 inches diameter). Cook until small bubbles form on the surface and edges look set, about 1–1.5 minutes, then flip and cook the other side 30–45 seconds. Adjust heat as needed to avoid over-browning.

Transfer cooked blini to a warm plate and cover loosely with foil to keep warm. Repeat with remaining batter (yields ~12 small blini).

To assemble: place a small spoonful of whitefish dip on each blini, top with a few pickled vegetable slices, a small amount of roe (about 1/4–1/2 tsp per blini) and finish with a tiny sprig of dill or bit of chive.