Smoked Trout Dip so good, we skipped the formalities and the plates😏✨ 🙌🏻. Reunited with my OG @hedleyandbennett squad @arikolender for a @foundoyster collab that tasted like the old days. Also who needs spoons when you’ve got Ritz crackers (and zero shame)? 🥄🤓🔥 Recipe and the link to Ari’s cookbook for more delicious recipes like this below! 3 tablespoons crème fraîche 2 tablespoons cream cheese 3 tablespoons minced fresh chives, plus more for garnish 21/2 tablespoons finely chopped shallot 1 tablespoon plus 11/2 teaspoons fresh lemon juice 1/2 teaspoon kosher salt 8 ounces (225 g) boneless, skinless smoked rainbow trout or smoked fish of choice Olive oil, for drizzling Roe (optional), such as wasabi flying fish roe or smoked trout roe, for garnish Ritz crackers or saltines, for serving 1- In a large bowl, whisk together the crème fraîche and cream cheese until well combined and homogenous. Whisk in the chives, shallot, lemon juice, and salt. 2- Use your hands to break the fish into 1-inch (2.5 cm) or so chunks and add it to the bowl. Use the whisk to gently incorporate the trout into the mixture, scraping the bowl constantly, until all of the chunks of fish have broken into marble-size or smaller pieces, being careful not to overwork or beat up the fish. 3- Serve the dip immediately or store it covered in the refrigerator for up to 4 days. When plating, garnish with more chives and a drizzle of olive oil. Top with roe, if desired. Serve with crackers. https://www.arikolender.com/cookbook