Remove any skin and bones from the smoked fish and flake it into bite-sized pieces. Measure about 12 oz flaked fish. If fish is very salty, soak in cold water 10 minutes, then drain and pat dry.

Soften cream cheese

Place the 8 oz softened cream cheese in a large mixing bowl. Beat briefly with a hand mixer or whisk until smooth and creamy to avoid lumps.

Combine base ingredients

Add 1 cup sour cream, 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp Worcestershire sauce and 1/2 tsp hot sauce (if using) to the bowl with cream cheese. Mix on medium speed until fully combined and smooth, scraping the bowl once or twice.

Add aromatics and seasonings

Fold in the flaked smoked fish, 2 tbsp chopped capers, 1 finely minced shallot, 2 tbsp chopped chives, 2 tbsp chopped parsley, 1/2 tsp freshly ground black pepper and 1/2 tsp salt. Taste and adjust seasoning — add more lemon juice, salt or hot sauce as needed. Mix gently to keep some texture from the fish.

Chill and meld flavors

Cover the dip and refrigerate for at least 1 hour (ideally 2–4 hours) to allow flavors to meld. If time is short, let rest 20–30 minutes at minimum.

Finish and serve

Before serving, give the dip a final stir. Transfer to a serving bowl and drizzle 1 tbsp olive oil over the top and sprinkle a few extra chopped chives or parsley for garnish. Serve chilled or slightly chilled with house-made kettle chips.

House-made Kettle Chips

Slice potatoes

Using a mandoline or very sharp knife, slice the scrubbed russet potatoes very thinly (about 1/16 inch / 1.5 mm). Keep slices uniform for even frying. Place slices in a large bowl of cold water as you slice to remove surface starch.

Rinse and dry

Rinse the potato slices under cold running water until the water runs clear to remove excess starch. Drain and lay the slices out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil to splatter and make chips soggy.

Heat oil

In a heavy-bottomed pot or deep fryer, heat the neutral oil to 350°F (175°C). Use a thermometer to monitor temperature. Work in small batches so the oil temperature stays consistent.

Fry chips

Fry potato slices in small batches, stirring gently, until they turn golden and crisp, about 2–4 minutes per batch depending on thickness. Remove with a slotted spoon or spider and drain on paper towels or a wire rack set over a sheet tray.

Season

While still hot, sprinkle chips with fine sea salt (about 1 tsp total) and the optional seasoning (1 tsp smoked paprika or vinegar powder) if desired. Toss briefly to distribute seasoning evenly.

Cool and serve

Let chips cool for a few minutes to crisp fully. Serve alongside the chilled smoked fish dip. Store any leftover chips in an airtight container at room temperature for up to 1 day for best texture.