Whitefish Dip W/ Roe Recipe

Prepare whitefish

Check the smoked whitefish for any remaining bones or skin and remove. Flake the fish into medium-small pieces with a fork, keeping some larger flakes for texture. Measure out 10 oz total.

Soften base

In a medium mixing bowl, beat the softened cream cheese with a fork or spatula until smooth. Add sour cream and mayonnaise and whisk until combined and slightly airy.

Combine aromatics and seasonings

Add minced shallot, chopped capers, Dijon mustard, lemon juice, chopped dill, sliced chives, black pepper, kosher salt, and optional hot sauce to the cream mixture. Stir until evenly distributed.

Fold in whitefish

Gently fold the flaked smoked whitefish into the cream mixture, mixing until incorporated but still slightly chunky. Taste and adjust seasoning — add additional salt, pepper, or lemon juice as needed.

Chill

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours) to allow flavors to meld and the dip to firm slightly. If refrigerating longer, bring to room temperature for 10 minutes before serving.

Plate the dip

Transfer the chilled whitefish dip to a shallow serving bowl. Smooth the top with a spatula leaving a slight well in the center for the roe.

Add roe and finishing touches

Spoon the salmon or trout roe into the center well (about 3 tablespoons). Sprinkle the lemon zest over the roe and dip. Garnish the edge of the bowl with extra dill sprigs and a few additional chives if desired.

Prepare accompaniments

Arrange toasted baguette slices or crackers on a serving platter. If using cucumber, fan the thin slices on the platter as a refreshing vehicle for the dip.

Serve

Serve immediately so the roe stays vibrant and intact. Encourage guests to scoop dip onto crackers or cucumber slices and top with a bit of roe for each bite.