Two (3.5 ounce) tins Fishwife Smoked Rainbow Trout

¼ cup crème fraîche

3 tablespoons fresh lemon juice

½ small shallot, grated on a microplane

Piment d’Espelette (or smoked paprika)

Fine sea salt and freshly ground black pepper

½ cup tightly packed fresh celery leaves, finely chopped  

½ cup tightly packed fresh flat-leaf parsley, finely chopped  

2 tablespoons extra-virgin olive oil

1 teaspoon fresh lemon zest

Fine sea salt and freshly ground black pepper

Piment d’Espelette (or smoked paprika), for serving

Potato chips, for serving

To make the dip: in a medium bowl, add the trout and use a fork to flake. Add the crème fraîche, lemon juice, and shallot; season with Piment d’Espelette, salt, and pepper. Mix to combine and transfer to a serving bowl.

To make the herb topping: in another medium bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.

Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top. Sprinkle with Piment d’Espelette and serve with potato chips.