Snack: Smoked Trout Dip with Sweet Onion Vinaigrette

Ingredients

2 large egg yolks
2 tablespoons sherry vinegar
2 tablespoons water
1 tablespoons Dijon mustard
1 small garlic clove, finely grated
1 pound boneless smoked trout fillets, skin discarded, trout broken up into large flakes (2 1/2 cups)
1 cup extra-virgin olive oil
Kosher salt
Pepper

Instructions

Make the Dip In a food processor, combine the egg yolks with the vinegar, water, mustard, garlic and 1/2 cup of the trout and puree until smooth. With the machine on, gradually drizzle in the olive oil until emulsified. Scrape the puree into a medium bowl and fold in the remaining 2 cups of trout. Season the dip with salt and pepper.
Make the Vinaigrette In a medium bowl, whisk together all of the ingredients except the salt, pepper and potato chips. Season the vinaigrette with salt and pepper and spoon a little on the trout dip. Serve with potato chips, passing the remaining vinaigrette at the table.