Category
Lunch
Servings
3-4
Prep Time
10 minutes
Cook Time
15 minutes
Recipe by
Ingredients
Neutral oil for frying
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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
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More Dabs of Zab’s
A half sleeve of saltines (15-20 crackers)
Method
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.
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.
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.
Add to a bowl: cream cheese, mayo, shallot, and Zab’s Original Hot Sauce. Whisk with a fork until smooth.
Add dill, chives, and pepper and incorporate.
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.
Finally add your Fishwife fish, flaking it into the bowl. Mix again and add pepper.
Scoop your dip onto a serving plate or bowl, then top with more Zab’s, extra herbs, EVOO and enjoy!