Easy Party Snacks to Impress Your Guests This Memorial Day Weekend

¼ cup (60 ml) crème fraîche or sour cream 

2 tablespoons mayonnaise 

2 tablespoons roughly chopped capers 

2 tablespoons finely chopped bread and butter pickles 

2 tablespoons roughly chopped fresh dill

 Kosher salt and freshly ground black pepper

 Lemon wedge, for finishing 

METHOD 

In a medium bowl, add the trout, crème fraîche, mayonnaise, capers, pickles, and half the dill. Gently stir together with a fork until the fish is flaked and everything is well combined.

 Taste, and if needed, season with salt (the smoked fish can already be pretty salty, as are the capers), black pepper, and a squeeze of lemon. 

Transfer the dip to a ramekin or small bowl and top with the remaining dill if serving right away. If not, the dip can be made 2 days in advance and topped with the fresh herbs right before serving. 

Green Goddess Dip with Celery Leaves Instead

When the world began to self-distance in spring 2020, I started to become a lot closer to sour cream and celery leaves. I wanted them in and on everything, not necessarily together, but in this case they play very nicely. During the shelter-in-place period I even started growing celery on my window sill in the kitchen along with green onions, much like everyone else who learned the brilliant hack from the wonderful Melissa Clark—my only attempt at “urban” gardening to date. So if you find yourself not being able to leave the house for months on end, you can likely make this dip! The herbs here (except the celery leaves, of course) are merely a suggestion; feel free to swap in mint, basil, tarragon, chervil, or whatever you like. Kelly Mariani, my friend and chef at Scribe, taught me her trick of also adding in avocado. It makes the dip even creamier, which was a texture I was desperately craving when I came up with this recipe. In retrospect, I realized it was because somehow it offered me some comfort.

SERVES 4

TIME 15 minutes

INGREDIENTS

½ cup (15 g) loosely packed celery leaves

½ cup (15 g) loosely packed fresh flat-leaf parsley (both leaves and tender stems)

2 tablespoons chives or green onions (green parts only)

2 tablespoons roughly chopped dill

2 oil-packed anchovies

1 clove garlic, roughly chopped

Read More
https://www.vogue.com/article/easy-fancy-snacks-memorial-day-weekend, Vogue

Leave a Comment