Salt and Vinegar Chips with Smoked Trout Dip

Matt Withoos

The Wood Tavern

Sharing plates can be found at every turn these days. Chef Matt uses The Wood Tavern’s kitchen assets to infuse smoke and fire into dishes with delightful campfire flavour. Smoked trout tops a simple cream cheese dip for maximum effect paired with scratch made potato chips. These crisps are so perfect, they may forever ruin us for store bought varieties.

Ingredients

Smoked Trout Dip

1 cup crumbled smoked trout 

4 cups cream cheese

8 Tbsp sour cream

1 whole jalapeno, seeded

1 cup red onion, diced

3 Tbsp dill

Juice and zest of 2 lemons

Salt, pepper and vinegar powder to taste

Salt and Vinegar Chips

3 russet potatoes, peeled 

4 cups white vinegar 

2 cups water

12 cups canola oil

Method

Smoked Trout Dip

1. In a stand mixer place cream cheese and sour cream in the bowl and mix on low until it fully comes together. 
2. Dice red onion, jalapeno and dill and add to the cheese mixture.
3. Hand mix until it’s fully incorporated. 
4. Add 3/4 cup of smoked trout and lightly mix retaining some larger pieces of trout. 
5. Season with lemon juice, zest, salt and pepper. 
6. Garnish with the remaining trout and dill.

Salt and Vinegar Chips

1. Using a mandolin thinly slice potatoes ensuring to keep the thickness the same.
2. Place potatoes in the vinegar and water solution to rest overnight (or a minimum of 4 hours).
3. Drain the potatoes and pat dry on a sheet pan. 
4. Heat oil to 250°F and lightly blanch the potatoes in small batches (don’t overcrowd) for 1 minute. Drain off excess oil and set aside. 
5. When everything is blanched bring the oil to 350°F and fry the potatoes for 1 minute until golden brown. 
6. Season with salt, pepper and vinegar powder to taste
7. Store in a sealed airtight container they will stay fresh for about 3 days.

Yield 6-8 servings