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5-Layer Caviar Dip

Recipe by Sara Tane
Serves 6-8
Cook Time 2h 35mins

Feast of the Seven Fishes meets party-perfect dip! This stunning dish layers smoked trout, spicy tuna, smoked salmon, herbed cream cheese, tomato-cucumber salad, and Fishwife Caviar to top it all off! Serve with crostini or chips for a bold, festive appetizer everyone will love!

5-Layer Caviar Dip
This Recipe Features:

California White Sturgeon Caviar

$99.00

Feast of the Seven Fishes meets party-perfect dip! This stunning dish layers smoked trout, spicy tuna, smoked salmon, herbed cream cheese, tomato-cucumber salad, and Fishwife Caviar to top it all off! Serve with crostini or chips for a bold, festive appetizer everyone will love!

This Recipe Features:

California White Sturgeon Caviar

$99.00
Ingredients
  • • For the smoked trout salad: 1 tin Fishwife Smoked Trout, drained and flaked 2 tablespoons sour cream 2 tablespoon mayonnaise 1 tablespoon finely minced red onion 1 tablespoon finely chopped fresh parsley Zest and juice of ½ a lemon Kosher salt and black pepper, to taste
  • • For the tomato-cucumber salad: ¼ cup chopped cucumber ¼ cup chopped tomato 5 Fishwife anchovy fillets, finely minced Zest and juice of ½ a lemon Kosher salt and black pepper, to taste
  • • For the herbed cream cheese: 4 ounces cream cheese, softened to room temperature 1 scallion, thinly sliced 1 tablespoon finely chopped fresh dill Kosher salt and black pepper, to taste
  • • For the smoked salmon salad: 1 tin Fishwife Smoked Salmon, drained and flaked ½ ripe avocado, cubed 1 tablespoon finely chopped fresh chives 1 tablespoon mayonnaise Zest and juice of ½ a lemon Kosher salt and black pepper, to taste
  • • For the spicy tuna salad: 1 tin Fishwife Spicy Tuna, drained and flaked ½ jalapeno, minced 1 tablespoon finely chopped chives Zest and juice of ½ a lime Kosher salt and black pepper, to taste
  • • To assemble: Nonstick cooking spray 1 tin Fishwife caviar Toasted crostini, for serving
Directions
  1. Make the smoked trout salad. In a medium bowl, combine all ingredients and season to taste.
  2. Make the tomato-cucumber salad. In a medium bowl, combine all ingredients and season to taste.
  3. Make the herbed cream cheese. In a medium bowl, combine all ingredients and season to taste.
  4. Make the smoked salmon salad. In a medium bowl, combine all ingredients and season to taste.
  5. Make the tuna salad. In a medium bowl, combine all ingredients and season to taste.
  6. Place a 4-inch ring mold on a serving platter or board. Coat with nonstick cooking spray. Spread the smoked trout salad. Layer with tomato cucumber salad, leaving behind any liquid that may have drained to the bottom of the bowl. Spread the cream cheese, then top with smoked salmon salad, and finally the tuna salad. Transfer to refrigerator and let chill at least 2 hours, or overnight.
  7. Remove from fridge and spread with a layer of caviar. Gently remove mold (it’s ok if a little liquid pools at the bottom–use a paper towel to dab it up). Serve immediately with toasted crostini.
This Recipe Features

California White Sturgeon Caviar

$99.00

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