SMOKED WHITEFISH DIP WITH BAGEL CHIPS

Smoked Whitefish Dip with Bagel Chips image

Provided by Valerie Bertinelli

Time 20m

Yield 6 servings

Number Of Ingredients 12

3 unsliced everything bagels
1 1 1/2 to 2 pounds smoked whitefish, meat reserved, skin and bones discarded (about 3 cups)
1/4 cup whipped cream cheese
1/4 cup mayonnaise
1 tablespoon chopped fresh dill fronds
1 teaspoon lemon zest and 1 tablespoon lemon juice (from 1 lemon)
Pinch of cayenne pepper, optional
Freshly ground black pepper
2 celery stalks, finely chopped plus more sliced for serving
1 shallot, finely chopped
Nonstick cooking spray
For Serving: endive and sliced cucumbers

Steps:

Preheat the oven to 350 degrees F. Cut the bagels in half vertically through the center hole. Stand the bagel up on the flat side and cut 1/4-inch-thick slices. Add the slices to a rimmed baking sheet and spray with nonstick cooking spray. Bake until the chips are crispy and lightly browned, about 15 minutes. Let cool slightly.
Meanwhile, in a large bowl, combine the smoked whitefish, cream cheese, mayonnaise, dill, lemon zest, lemon juice, cayenne (if using) and 1/2 teaspoon pepper. Stir to combine.
Serve the whitefish salad with bagel chips, endive, cucumbers and celery.