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Recipe by @sadd_papi
This dip is unique, delicious and packed with flavor. Using Wild Planet Skipjack Tuna, which is made with high-quality olive oil and has a silky texture rich in protein & omega 3s. Served with pickled shallots and homemade pumpernickel crackers, this dish has tons of flavor and texture.
Recipe by @sadd_papi
This dip is unique, delicious and packed with flavor. UsingWild Planet Skipjack Tuna, which is made with high-quality olive oil and has a silky texture rich in protein & omega 3s. Served with pickled shallots and homemade pumpernickel crackers, this dish has tons of flavor and texture.
1 (2.8oz) can Wild Planet Skipjack Wild Tuna in Pure Olive Oil
-OR-
1 (5oz) can Wild Planet Albacore Wild Tuna
1/4 cup Crème Fraîche
2 tsp chopped Parsley
2 tsp chopped Dill
2 tsp chopped Chives
1 tsp Lemon Zest
Lemon Juice to taste
Salt
Black Pepper
Smoked Trout Roe
2 large Shallots
1/4 cup Champagne Vinegar
1/4 cup Water
3 Tbsp Sugar
Pinch Salt
2 Black Peppercorns
Loaf of pumpernickel bread
Olive Oil
Open the can and drain the oil. Lightly break apart the tuna and lay on a plate or tray, cover, use a cold smoker to smoke for 15 minutes. If you don’t have a cold smoker, add a couple drops of liquid smoke to your crème fraîche. Mix your crème fraîche together with your tuna, chives, parsley, dill, lemon zest, lemon juice, salt, and a few cracks of black pepper. Taste and adjust your seasoning. Use this the same day you mixed it.
To make the bread easy to slice, throw it in the freezer for a couple hours before slicing it. Slice the bread as thin as possible, around 1/4” thick, and lay on a lined sheet tray. Lightly drizzle over some olive oil and place the trays in the oven for 5-8 minutes until your crackers are completely crisp. This happens fast so definitely don't walk away from it. Remove from the oven and cool completely.
Plate up the smoked tuna, use a ring mold if you're feeling pinky out, top with smoked roe, and serve with crackers.
