2 oz Ghia

2-3 splashes of celery bitters

Top with sparkling water of your choice

Fill glass with ice. Add 2-3 splashes of celery bitters and 2 oz of Ghia. Top with sparkling water. Garnish with fresh celery and drink up!

This recipe is a riff off of a certain beloved smoked trout dip dish by chef Stuart Brioza of State Bird Provisions in San Francisco, CA.

For the ravigote: Combine yellow onion, red onion, capers, herbs, and peppercorns in a mixing bowl before adding the olive oil, vinegar, and salt. Mix well and let rest while you prepare the salmon mayo. This recipe makes about 2 cups of ravigote and can be stored in a closed container for 3-4 days. Whatever is leftover can be used as a topper to brighten up roasted veggies, fried eggs, a steak, or another can of Fishwife obviously!

For the salmon mayo: Combine smoked salmon, egg yolk, vinegar, mustard, Tabasco, a pinch of salt, and a turn of pepper in your food processor. Once the mixture is blended but still coarse, slowly add the grapeseed oil little by little. Stir in more salt and pepper to taste.

Finish le dish! Spoon some of your favorite salsa at the bottom of the bowl you’re serving the dip in. Add equal parts guacamole and salmon mayo on top of the salsa but avoid mixing them together if possible. Guac on one side, salmon on the other. Add a generous, beautiful heap of that ravigote in the middle to finish. Serve with potato chips!