Instead, I'm going to share one of my favorite and easiest appetizers. It's not, strictly speaking, a traditional Hanukkah dish, but chips, like latkes, are just potatoes cooked in oil, plus we Jews love our smoked fish so I say we're good to go. The dip is creamy, smoky, and lemony. The chips are salty and crunchy. Together, it's delightful. Perfect for your Hanukkah meal or any holiday party.
1/2 pound filet of smoked fish (I used smoked trout this time, but bluefish and salmon are both delicious here. Just be sure you get a smoked salmon filet and not lox, which is plenty tasty but a very different texture.)
1/2 cup mayonnaise
Juice of 1/2 a lemon, or more to taste
2 scallions, diced
Good quality kettle-cooked plain potato chips
Remove the skin from your fish. Use a fork to flake the fish into a small mixing bowl, removing any pin bones you may find. Stir in the mayonnaise, half the scallions, and the lemon juice. If you want to taste to see if you need more lemon juice, use a chip to taste. There isn't any salt in the dip (the chips add plenty), and if you taste it on its own you'll miss that seasoning. Once the dip is ready, transfer to a serving bowl and garnish with remaining scallions. Serve with chips for dipping.
I've rounded out this dish with some marcona almonds and assorted olives. Easy, festive, and tasty as hell. Just what the holidays called for.
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