SMOKED WHITEFISH DIP

Smoked Whitefish Dip image

Provided by Molly Yeh

Time 1h45m

Yield 6 servings

Number Of Ingredients 14

2 ounces cream cheese, at room temperature
1/2 cup (64 grams) mayonnaise
1/4 cup (5 grams) fresh dill, roughly chopped, plus more for garnish
3 scallions, finely chopped
Zest and juice of 1/2 lemon
1/4 small red onion, finely chopped
Kosher salt and freshly ground black pepper
14 ounces smoked whitefish, pin bones and skin removed and flaked into chunks
3/4 cup rye toast chips, crushed for topping (preferably Gardetto's)
1 tablespoon everything-bagel seasoning
Bagel Chips, recipe follows, for serving
3 tablespoons extra-virgin olive oil, plus more as needed
3 everything-seasoned or poppy seed bagels, cut lengthwise into 1/4-inch-thick whole-bagel slices
Kosher salt

Steps:

Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
In a large bowl, add the cream cheese and mayonnaise and stir together until smooth. Add the dill, scallions, lemon zest, lemon juice, onion, salt and pepper and stir together until thoroughly combined. Add the fish and fold in, making sure to keep big chunks intact. Pour the dip into a 1-quart cast-iron skillet or baking dish. Top with the crushed rye toast chips and everything-bagel seasoning. Bake until golden and bubbling, 15 to 20 minutes. Garnish with dill and serve hot with Bagel Chips.
Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
Drizzle the olive oil on a rimmed baking sheet. Using a pastry brush, liberally oil the baking sheet in an even layer.
Add the bagel slices and coat both sides with olive oil, adding more as needed. Sprinkle with salt. Bake until toasted, 10 to 12 minutes. Flip the bagels and continue to toast on the other side until golden brown and crispy, another 10 to 12 minutes. Cool on the pan (to retain a slight chew in the center), or, if you prefer a completely crisp chip, then place on a cooling rack.