Dairy-Free Trout Dip

healthyish dip almond trout smoked trout green onion scallion lemon zest lemon juice

Andy Baraghani

4 servings

Source

Ingredients

1 cup slivered almonds

¼ cup olive oil

½ teaspoon kosher salt, plus more

5 ounces smoked trout, skin and bones removed

2 scallions, dark green and white parts separated, very thinly sliced

½ teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice, plus more

Freshly ground black pepper

Method

Purée almonds, oil, ½ tsp. salt, and ½ cup water in a high-powered blender on high speed until thick and smooth, about 3 minutes. Transfer almond purée to a medium bowl.

Using a fork, smash trout into smaller pieces and mix with scallion whites, lemon zest, 1 tsp. lemon juice, and a big pinch of pepper. Taste and adjust salt and lemon juice accordingly. Transfer to a serving bowl, then top with scallion greens and more pepper.

Do Ahead: Dip can be made 2 day ahead. Cover and chill.