For the dip:
2 egg yolks (large)
2 tablespoons sherry vinegar
2 tablespoons water
1 tablespoon Dijon mustard—I use Grey Poupon or Maille
1 clove garlic (small, finely grated)
1 pound boneless smoked trout fillets (2½ cups, skin discarded, trout broken up into large flakes)—I use Ducktrap brand purchased at the grocery store
1 cup extra-virgin olive oil
Kosher salt
Pepper

For the vinaigrette:
2 tablespoons sweet onion (minced)
2 tablespoons red onion (minced)
2 tablespoons capers (rinsed, drained and minced)
2 tablespoons parsley (minced)
2 tablespoons sherry vinegar
6 tablespoons extra-virgin olive oil
Kosher salt
Pepper

For serving: thick-cut potato chips or pita chips

First, make the dip: In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic, and ½ cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until emulsified (it’ll look like dip). Scrape the puree into a medium bowl and fold in the remaining 2 cups of trout. Season the dip with salt and pepper.

Second, make the vinaigrette: In a medium bowl, whisk together all of the remaining ingredients except the salt, pepper, and chips. Season the vinaigrette with salt and pepper and spoon a little on the trout dip. Serve with chips, passing the remaining vinaigrette at the table.

I like to chill the dip a bit before serving. It just tastes better to me that way. I also don’t generally use much of the vinaigrette, but my wife, parents, and aunts all liked it, so I always make it if I make the dip.

A couple of times I’ve had leftover trout and I’ve mixed it into scrambled eggs the next morning, and while that tasted good, it was almost too rich. I spent a lot of time reading magazines and asking that roll of toilet paper why I made such a rich breakfast.