Smoked Trout Dip with Sweet Onion Vinaigrette

• 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
• 2 tablespoons minced sweet onion
• 2 tablespoons minced red onion
• 2 tablespoons capersrinsed, drained and minced
• 2 tablespoons minced parsley
• 2 tablespoons sherry vinegar
• 6 tablespoons extra-virgin olive oil
• Kosher salt
• Pepper
• Thick-cut potato chips, for serving

1. 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.
2. With the machine on, gradually drizzle in the olive oil until emulsified.
3. Scrape the puree into a medium bowl and fold in the remaining 2 cups of trout.
4. Season the dip with salt and pepper.
5. Make the Vinaigrette In a medium bowl, whisk together all of the ingredients except the salt, pepper and potato chips.
6. Season the vinaigrette with salt and pepper and spoon a little on the trout dip.
7. Serve with potato chips, passing the remaining vinaigrette at the table.

egg yolks, sherry vinegar, water, mustard, garlic, trout, extravirgin olive oil, kosher salt, pepper, sweet onion, red onion, capersrinsed, parsley, sherry vinegar, extravirgin olive oil, kosher salt, pepper, potato chips

Taken from www.foodandwine.com/recipes/smoked-trout-dip-sweet-onion-vinaigrette (may not work)