Smoked Trout Dip
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The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Smoky, creamy, and irresistibly savory, this Smoked Trout Dip is the kind of appetizer that disappears fast!
With rich, flaky trout folded into a tangy blend of cream cheese, capers, lemon, and fresh herbs, it’s a crowd-pleaser that’s just as at home at a backyard gathering as it is on a holiday spread.
Whether you’re piling it onto crackers or serving it with crisp vegetables, this dip delivers bold flavor with minimal fuss.
Why You’ll Love This Recipe
- It’s deliciously smoky and creamy. This dip offers a complex blend of flavors of textures! With smoky, salty trout, tangy cream cheese, bright lemon, and fresh herbs, each bite is irresistible and perfect for pairing with crackers, veggies, or any of your favorite dippable vessels.
- It calls for premium trout. Skillfully crafted by Ducktrap using a blend of fruitwoods and hardwoods, this pre-packaged, skin-on, ready-to-eat trout is premium in quality with a mouthwatering smoky-sweet flavor profile!
- It’s more than a dip. While this recipe is commonly served as a dip with crackers, baguette slices, and fresh vegetables, you can also spread it on toast or bagels for an elevated breakfast bite or lunchtime sandwich.
Smoked Trout Dip
Prep time: 15min Total time: 15min
Servings: 6-8
Ingredients
- 8 oz. Ducktrap smoked trout
- 8 oz. Heinen’s cream cheese
- 4 oz. sour cream
- 1 shallot, finely diced
- 2 Tbsp. fresh dill, chopped
- 2 Tbsp. fresh chives, minced, plus more for garnish
- 1 Tbsp. Dick’s home made horseradish
- 1 Tbsp. capers, chopped
- 1 Tbsp. lemon juice
- Heinen’s extra virgin olive oil, for garnish
- Heinen’s crostini crackers, for serving
- Heinen’s artisan French baguette, sliced for serving
- Vegetables, for serving
- Salt
- Pepper
Instructions
- Remove the skin from the trout fillets and flake the fish into small pieces. Remove bones if necessary. Discard the skin.
- In a bowl, combine the cream cheese, sour cream, shallot, dill, chives, horseradish, capers, and lemon juice. Stir with a fork or spatula until smooth and well blended.
- Gently fold in the flaked trout. Taste and season with salt and pepper.
- Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and minced chives. Serve with crackers, baguette slices, or vegetables.
