Dip:

½ cup whipped cream cheese

2 tbsp plain Greek yogurt

1 can Fishwife Spicy Tuna (+oil)

1 sprig green onion, minced

2 tbsp Tangy Yuzu Mayo

1 tsp mirin

1 tsp soy sauce

1.5 tsp Meyer Lemon Honey Vinegar

Shichimi togarashi

Salmon roe (garnish)

Chives (garnish)

Seaweed chips (below)

For the dip, combine all ingredients (except for garnishes and seaweed chips) in a medium-sized bowl. Set aside in fridge until ready to serve.

Prepare seaweed chips.

Garnish dip with salmon roe and chives right before serving, and enjoy with chips!

Seaweed Chips:

5 rice paper sheets

5 nori sheets

2 cups neutral oil (for frying)

Salt

Soak a tea towel with water, and ring out until damp. Place a single sheet of rice paper onto the towel and fold towel over so that the sheet is covered on both sides. Let sit for about 1 minute, or until rice paper has slightly softened and is a little sticky.

Carefully place onto the rough side of a nori sheet and press so that it’s secure. Corners of nori can be folded inward.

Transfer to a wire rack to let dry. Repeat steps 1 and 2 with remaining sheets of nori and rice paper.

Once dried, cut into squares or triangles. Heat oil in a small pot and fry in small amounts to prevent sticking. Drain on wire rack in a baking sheet. Season with salt.