can be made in 10 minutes flat with just about any tinned fish you throw at it.
This dip has become a personal standby of mine because it taps into one of nature’s greatest texture/flavor combos: the muted earthy creaminess ofand the salty, oily meatiness of preserved fish . Plus, it impresses party guests , packs a hearty nutritional punch , and is supremely easy to make.I like to serve it with crackers on movie nights, where it pairs just as well with shitty light beer as it does with a crisp white wine . Or I’ll slather it onto toast.
, think of Donatella and me in our golden doom basement, getting our full daily serving of fatty acids and licking our sparkly manicured fingers. Join us.If you're not the kind of person who keeps canned fish in your pantry at all times, this is the recipe that will convert you. While smoked trout is great in this dip, any canned fish will work—just make sure it's packed in oil.
You guys should take down Brads pickled egg video, because it can kill people if they follow what he did. It can cause botulism, when making them you can't poke them[which he did], according to the CDC. Normaly they would be fine because the acidity keeps
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