Our family has been spending the summer days in a small town in northern Michigan since my Dad was a young boy. The days are long with bright sunshine, the lake is busy with boaters & swimmers, and our plates are filled with the freshest fish. We are fortunate to have an incredible fishery in town, John Cross Fisheries. The line is often out the door as people anxiously await for the fresh daily catch. From whitefish, lake trout, smoked fish, whitefish bratwurst, to creamy whitefish dip, they have it all. The whitefish dip is a summer go-to for us and all our friends, but I decided to challenge myself with a lighter version of a fish dip. With the best smoked lake trout from John Cross, I started creating in the cottage kitchen. I wanted a dip that highlighted the flavor of the smokey fish, and did not have any mayonnaise or another creamy condiment. A couple days later, I debuted my Lake Trout Dip on a family Booze Cruise – they are all hooked!
- 1 filet of Smoked Lake Trout, deboned & flaked (about the size of your hand)
- 1/2 Lemon, Juiced
- 4 tbsp Extra Virgin Olive Oil
- 1 tsp Dijon Mustard
- 3 tbsp Fresh Dill, chopped
- 1 Jalapeño, chopped small with no seeds
- 1 tablespoon Capers, chopped
- Salt & Pepper to taste
To prep the fish meat, peel off the skin and carefully flake the fish with a fork, removing all the bones. In a mixing cup, mix the dijon mustard and lemon juice, and then while whisking add the oil slowly to create an emulsion.
In a separate bowl, add & mix the fresh dill, jalapeño and capers. Next add the flaked fish and mix, careful not to break up the fish too much. Pour the dressing over the fish slowly, mixing in as you pour. Adjust the dressing as needed & desired in proportion to the amount of fish. Season with salt & pepper to taste. Refrigerate for at least an hour before serving. Enjoy with crackers!