At a glance
Flake 8 oz of smoked trout into a mix of cream cheese, sour cream and mayonnaise, then add lemon, horseradish, capers, dill and chives. Chill it for an hour and serve it with rye crackers and crunchy vegetables. It keeps for 3 to 4 days in the fridge.
Smoked trout dip is lighter and more delicate than other smoked fish dips, with a gentle smoke and a clean, fresh flavor. Dill, lemon and a hit of horseradish make it bright and punchy. It is a quick party starter and the perfect partner for crisp rye crackers.
Smoking your own trout
Store bought hot smoked trout makes excellent dip, but smoking your own is easy. Brine fillets for 30 to 60 minutes in a solution of 1/4 cup kosher salt and 2 tbsp brown sugar per 4 cups of water. Rinse, pat dry and leave them uncovered in the fridge for an hour to form a tacky surface. Smoke them at 180°F to 200°F with alder or apple until the thickest part reaches 145°F, which usually takes 1 1/2 to 2 hours.
Getting the texture right
Fold the trout in gently so you keep some flakes. For a smoother spread, pulse it briefly in a food processor. Taste before adding salt, as smoked fish and capers both bring plenty.
Recipe
Smoked Trout Dip
- Prep
- 15 min
- Rest
- 1 hr
- Total
- 1 hr 15 min
- Makes
- About 2 cups (6 to 8 servings)
- Chill for at least 1 hour
- Keeps 3 to 4 days in the fridge
Ingredients
- 8 oz (225 g) smoked trout fillets, skin removed
- 4 oz (115 g) cream cheese, softened
- 1/3 cup (80 ml) sour cream or creme fraiche
- 2 tbsp mayonnaise
- 1 tbsp lemon juice, plus zest of 1/2 lemon
- 1 to 2 tsp prepared horseradish
- 1 tbsp capers, chopped
- 2 tbsp chopped fresh dill
- 1 tbsp chopped chives
- Black pepper, to taste
- Rye crackers, radishes and cucumber, to serve
Equipment
- Mixing bowl
- Fork
Method
- Flake the smoked trout, removing any skin and pin bones.
- Beat the cream cheese, sour cream and mayonnaise together until smooth.
- Stir in the lemon juice and zest, horseradish, capers, dill and chives.
- Fold in the trout gently, leaving some texture. Season with black pepper.
- Cover and chill for at least 1 hour.
- Serve cold with rye crackers, radishes and cucumber slices.
Notes
- Hot smoked trout fillets from the supermarket work perfectly.
- Keep the dip in the fridge and eat it within 3 to 4 days. Do not leave it out for more than 2 hours.
Serving ideas
- With rye crackers, radishes, cucumber and celery.
- Spread on toasted bagels with sliced red onion.
- Spooned onto baked potatoes or cucumber rounds.
Love smoked fish dips? Try our Florida style smoked tuna dip too.
Frequently asked questions
How long does smoked trout dip last?
3 to 4 days in a covered container in the fridge.
Can I use smoked salmon instead?
Yes. Hot smoked salmon works best. Cold smoked salmon makes a softer, silkier spread.
Can I make it without mayonnaise?
Yes. Use extra sour cream or Greek yogurt in place of the mayonnaise.
Sources: USDA safe minimum internal temperatures.