We’re blown away by how delicious this recipe is. It’s hard to believe that something so simple could be so good. We love making smoked trout dip for parties because it’s always a hit. It’s also really easy to make, which is a plus. If you’ve never tried smoked trout dip before, we highly recommend giving it a shot. You won’t be disappointed.
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Why We Love This Smoked Trout Dip Recipe
This dip is so easy to make (like almost too easy) because it’s absolutely delicious. If you can chop and mix then this will be a go-to recipe for any level of cook! This dip features smoked trout along with cream cheese mixed with fresh herbs. It would be perfect alongside vegetables, crackers or pita chips.
How to Store Smoked Trout Dip
You can store this deliciousness in the fridge for up to 5 days or in the freezer for up to 4 months in an airtight container.
Smoked Trout Substitutions
If you don’t care for trout or just don’t have access to it, you can make this dip by using whatever type of hot-smoked fish you like best. Popular choices include salmon, bluefish swordfish tuna mackerel or white fish. We’ve made this with smoked salmon for a different flavor profile and it was just as delicious!
What to Serve with Smoked Trout Dip
Our favorite pairing is with homemade pita chips. You can also serve with bagel chips, toast, tortilla chips or crackers. To keep it keto friendly and a bit healthier try paring with fresh vegetables or oven baked chips.
Smoke Your Own Trout
If this recipe is just too darn easy for you why smoke your own fish for a bit of a challenge! Check out this smoked trout recipe by Chef Hank Shaw. Our own recipe is coming soon.
- Smoked Trout Fillets – Homemade or store bought. We like to use Ducktrap Smoked Trout.
- Cream Cheese – Soften at room temperature
- Sour Cream – You can substitute the sour cream with greek yogurt.
- Lemon Juice and Lemon Zest – Use fresh squeezed lemon juice if possible
- Cayenne Pepper – If not into spice, this is optional
- Green Onions
- Dijon Mustard
- Fresh Dill – You can also use dried dill
- Salt and Black Pepper – to taste. The smoked trout is already salty so you may not need to add any additional salt. White pepper works in this recipe as well.
How to Make the Smoked Trout Dip
Allow cream cheese to come to room temperature for easier mixing.
Remove the skin from the trout using a sharp knife. Discard the skin. We’re sure this is a no-no but we give the extra skin to our three dachshunds. They devour it!
Add mayo, cream cheese, sour cream and mustard to food processor and pulse until creamy. About 2-3 pulses.
Add olive oil, cayenne pepper, green onions and fresh dill to cream cheese mixture. Pulse again until combined.
Add the salt, spices, Worcestershire sauce, lemon juice and lemon zest and blend again until combined. Scrape down the sides of the machine.
Break up the trout into large chunks. Add to the mixture and pulse until trout is just broken up. Go longer or shorter depending on your preferred texture. We pulse about 4-5 times because we prefer a chunkier trout dip.
Add salt and pepper to taste. Transfer to an airtight container and allow to chill in fridge for at least 30 minutes. That’s it! Transfer to a serving bowl and pair with fresh veggies, crackers or homemade pita chips.
If you’re looking for an effortless and delicious appetizer to serve at your next gathering, this fish dip is a perfect choice. The combination of smoked trout and fresh herbs create a rich flavor, while the zesty lemon and tangy sour cream help balance out the flavors. Preparing it only takes minutes, so it’s a great recipe for when you need something special to serve in a pinch. Serve alongside your favorite crackers, baguette slices, celery sticks or cucumber slices for an added layer of texture sure to make this recipe an instant hit.
Looking for more simple dips?
Smoked Trout Dip
- 8 oz smoked trout
- 4 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup mayonnaise
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- ¼ tsp cayenne pepper
- 3 stalks green onions, roughly chopped
- 1 tbsp dijon mustard
- 1 tbsp fresh dill, 1 tsp if using dried dill
- salt and pepper, to taste
- Remove the skin from the trout using a sharp knife. Discard the skin.
- Add mayo, cream cheese, sour cream and mustard to food processor and pulse until creamy.
- Add lemon juice, olive oil, cayenne pepper, green onions and fresh dill to creamy mixture. Pulse again until combined.
- Crumble the trout into rough pieces. Add to the mixture and pulse until trout is just broken up. About 4-5 pulses.
- Add salt and pepper to taste.
- Transfer to an airtight container and allow to chill in the fridge for at least 30 minutes.