Movie night. The Super Bowl. The end of days. It's perfect for all of it.
Movie night. The Super Bowl. The end of days. This creamy trout-avocado dip is an all-occasion stunner.Smoked Trout Avocado Dip 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 of avocado and the salty, oily meatiness of preserved fish (smoked trout is particularly great here because it brings an added hit of campfire-y flavor). Plus, it impresses party guests (even if the only guest at the party is me), packs a hearty nutritional punch (all the omega-3s!), and is supremely easy to make. Ain't no party like a tinned fish party. Photo by Alex Lau Advertisement 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 (keep that in mind for your upcoming Super Bowl spread). Or I’ll slather it onto toast. Or plop it atop a salad with some croutons for crunch. Or eat it straight from the bowl, like that time I went keto for 45 minutes. There are no rules. In fact, the fish doesn’t even need to be tinned—you can also use those fancy fillets that come shrink-wrapped in plastic in the refrigerated section of Whole Foods and all will be well. Making this dip is so easy it feels silly to even rehash here. You put the fish in a bowl, breaking up bigger chunks with a fork. You add sliced scallions, half a lemon’s worth of zest and juice, mayo, salt, and diced avocado. That’s literally it. So the next time you find yourself passing by the tinned fish aisle of your local grocery store or gearing up for another boring, old, unadorned , 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. Get the recipe: Smoked Trout-Avocado Dip 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 (think sardines, mackerel, or tuna) will work—just make sure it's packed in oil. Read more: Bon Appétit
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