sweet summertime

and a recipe for smoked trout dip

It took a while, but it finally feels like summer here in Brooklyn. We’re now in that part of the year where everyone — including myself — is in and out of the city. Traveling, going on vacation, coming back for work, etc. It is a very transient time in the greater NYC area.

We ended June at Lake Erie in Ohio, back in Brooklyn for the 4th, then we’re heading to the beach in SC in a few weeks. Then, in August we’re heading back to my favorite European city, Copenhagen!

july state of the union

presented without explanation.

life updates:

a lot has gone on since I last updated you! A quick run-through: I ~officially~ graduated from NYU with my master’s degree in Food Studies. I went out to cater a private party in the Hamptons, and I’ve been doing some meal prep work in the city. We recently had an incredible meal at a restaurant concept, called Burrow, in Brooklyn. George also recently had his neuter surgery and has been donning a bright yellow sunflower collar as an alternative to the cone.

in case you missed it:

my day at the Summer Fancy Foods Show
private cheffing in the hamptons
pickle lemonade.

smoked trout dip

the full recipe:

makes enough to serve 10-12, as an appetizer

video will be out this week

Ingredients

• 2 tins smoked trout, drained (3.7 oz each)

• 2 small containers greek yogurt (5.3 oz each)

• 1/2 shallot, minced

• 1 tsp kosher salt

• 1/2 tsp garlic powder

• 1/2 tsp aleppo pepper

• 1/4 cup lemon juice (1 lemon juiced)

• 1/4 cup mayonnaise

• 1/2 cup frozen baby peas

• 1 tsp whole grain mustard

• 1/2 tsp sriracha

• ~ 1 tbsp finely chopped Chives

• ~ 1 tbsp finely chopped Dill

• ~ 1 tbsp finely chopped Parsley

Tools

large bowl
rubber spatula or whisk

Steps

1. To a large mixing bowl, add 1/2 minced shallot, 2 small containers of greek yogurt, 1/2 tsp garlic powder, 1/2 tsp aleppo pepper, and 1/4 cup lemon juice. Use a rubber spatula to fully combine the ingredients.

2. Then add 1/4 cup mayonnaise and all of the chopped herbs (chives, dill, and parsely). Stir to combine.

3. To this base, add 1/2 cup frozen baby peas, the 2 drained tins of smoked trout, and 1 tsp kosher salt. Stir again, breaking up the pieces of trout until its mostly flaked throughout.

4. Whisk in 1 tsp of whole grain mustard and 1/2 tsp sriracha, or more to your liking. Taste and add more salt or other seasonings as needed.

5. Served chilled in a bowl, with chips, raw veggies, or torn bread to eat with it. Garnish with any fresh dill or chives, some flakey salt, and some pickled red onions — if you have them.

• make this ahead of time enough for the frozen peas to thaw while in the dip. if you need to serve immediately, thaw the frozen peas beforehand.

• tinned fish can vary in flavor and saline levels, so be sure to taste this dip throughout to monitor the salt levels.

smoked trout: This recipe will work great with almost any tinned fish! smoked salmon, tuna, or any other filet-style tinned fish. Just make sure its packed in oil, not water!

aleppo pepper: You can substitute with any kind of spicy addition you like. The next best option would be red pepper flakes, though I find aleppo pepper to be more mild than RPF. you can also omit this ingredient.

greek yogurt: feel free to use whatever kind of yogurt you like, as long as it is plain in flavor. I believe I used a 5% fat greek yogurt variety. other great options could be skyr, sour cream, labneh, or even some cream cheese for a thicker dip!

that’s all for today, see you later with more fooooood.

xox, emily