Photo by Alex Lau, Styling by Sue Li
The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.
Recipe information
Yield
4 servings
Ingredients
1 cup slivered almonds
¼ cup olive oil
½ teaspoon kosher salt, plus more
5 ounces smoked trout, skin and bones removed
2 scallions, dark green and white parts separated, very thinly sliced
½ teaspoon finely grated lemon zest
1 teaspoon fresh lemon juice, plus more
Freshly ground black pepper
Preparation
Step 1
Purée almonds, oil, ½ tsp. salt, and ½ cup water in a high-powered blender on high speed until thick and smooth, about 3 minutes. Transfer almond purée to a medium bowl.
Step 2
Using a fork, smash trout into smaller pieces and mix with scallion whites, lemon zest, 1 tsp. lemon juice, and a big pinch of pepper. Taste and adjust salt and lemon juice accordingly. Transfer to a serving bowl, then top with scallion greens and more pepper.
Step 3
Do Ahead: Dip can be made 2 day ahead. Cover and chill.
