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Smoked Trout Dip
Posted by Dee
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.
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Prep Time
15
minutes
mins
Chilling Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Appetizer
Cuisine
American
Servings
6
Servings
Difficulty
Easy
Equipment
▢
Food Processor
Ingredients
1x
2x
3x
▢
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
Instructions
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.
Keyword
smoked trout dip
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