Ingredients
- Neutral oil for frying
- 1 tbsp Zab’s Original Hot Sauce
- 8oz cream cheese whipped
- 2 tbsp mayo
- 1 finely chopped shallot
- 1 tbsp finely chopped dill
- 1 tbsp finely chopped chives
- (Optional) 2 tbsp finely chopped pickle
- 1 can tinned Fishwife smoked trout or smoked salmon
- Black pepper to Taste
- More dill
- 1-2 tbsp good EVOO drizzled on top
- More Dabs of Zab’s
- A half sleeve of saltines (15-20 crackers)
Method
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In a heavy bottom pot, use a neutral frying oil and fill the pot until oil is about 1 inch high heat to medium/high and use a couple drops of water to test if the oil sizzles. When it strongly sizzles it’s ready.
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Add the saltines in batches (depending on pan/pot size) to make sure the saltines are not touching or overcrowded. Fry for about 2 mins/ flipping and moving around as needed to make sure they cook evenly.
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When their color deepens to a light caramel brown usea slotted spoon to remove from the oil and place on a wire baking rack with paper towels below to drain.
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Add to a bowl: cream cheese, mayo, shallot, and Zab’s Original Hot Sauce. Whisk with a fork until smooth.
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Add dill, chives, and pepper and incorporate.
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This is your base so taste it and tweak it to desired texture and liking. Add EVOO or more mayo if needed. Add finely chopped pickle if desired.
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Finally add your Fishwife fish, flaking it into the bowl. Mix again and add pepper.
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Scoop your dip onto a serving plate or bowl, then top with more Zab’s, extra herbs, EVOO and enjoy!
In this recipe
