Smoked Trout Dip with Chèvre
At his restaurant Willmann makes this recipe with house-smoked grouper collars and cheeks; we use smoked trout for convenience.
SMOKED PAPRIKA OIL
- ¼ cup smoked paprika
- ¼ cup good-quality olive oil (do not use extra-virgin or virgin)
- 1 medium sweet potato, or equivalent amount butternut squash, peeled and diced
- Kosher salt, to taste
- 3 tablespoons good-quality olive oil
- 1 yellow onion, diced
- 8–10 ounces good-quality chèvre
- 2 pounds smoked trout, picked through to remove any bones or skin, and shredded
- THE OIL: Combine the paprika and oil in a liquid measuring cup, then strain through a coffee filter into a clean container. Set aside.
- THE DIP: Heat the oven to 350°F. Put the sweet potato on a baking sheet, and season with salt and 1 tablespoon olive oil. Mix with your hands to coat. Roast until fully caramelized—about 25 minutes—and set aside. Meanwhile, heat a saute pan over medium-high heat and add 2 tablespoons olive oil. Add the onions, and cook until they are deep brown and fully caramelized, stirring occasionally. Set aside.
- Using a standing or handheld mixer, whip chèvre until it’s light and fluffy, then slowly add ¼ cup smoked paprika oil, continuing to whip until the cheese mixture is airy. Fold in the onions, sweet potato, fish, and salt to taste. Serve.
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