Lunchbreak: Smoked whitefish dip, prepared by Cold Storage chef Chris Pandel and details on National Oyster Day specials

Lunchbreak
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Data pix.
Chef Chris Pandel

Cold Storage
1000 W. Fulton Market
Chicago
(312) 638-6280
coldstoragechicago.com/

Event:
Friday, August 5
National Oyster Day - check out their website for specials!

Smoked Whitefish Dip

Ingredients:
1 smoked whitefish
1 oz shallot, brunoise
2 oz celery, brunoise
1 oz chives, minced
1 oz dill, minced
1/2 tsp thyme, picked
1 tsp Big Red Hot Sauce
4 oz sour cream
3 oz cream cheese
lemon zest
1 oz lemon juice
1 tsp ground black pepper
1 Tbs salt

Directions:
Mince the shallot, celery, chives, dill, and thyme and set aside. Take the cream cheese, sour cream, lemon zest, lemon juice, black pepper, salt, Red hot sauce and blend until smooth.  Fold the chopped garnish (herbs and shallot) into the puree with the flaked white fish.

Popular

Latest News

More News