Reel in the flavor with this creamy smoked trout dip that’s sure to be a catch at any table.
Creamy, Smoky, and Totally Scoopable
- Flavor: This smoked trout dip blends buttery trout and a creamy base with zesty lemon, fresh dill, and a touch of mustard, delivering smoky, tangy, and slightly spicy flavors in every satisfying bite.
- Why Make It: Unlike other dips, this trout doesn’t need any mayo. It is made with real smoked trout, and the perfect combination of ingredients for a fresh, flavorful, and restaurant-quality dip.
- Skill Level: It is so easy to make in just minutes! Simply mix, chill, and serve.
What You’ll Need for the Best Flavor
- Trout: Rainbow trout is a mild, versatile choice, while steelhead trout offers a richer, more robust flavor. Use firm, moist, and mildly smoked fillets, removing any bones (including the pin bones) before mixing them into the creamy base.
- Base: Use full-fat cream cheese and sour cream for a creamy, rich dip. Remember to soften the cream cheese to room temperature which will make it easier to blend.
- Extra Flavor: Dill pickles (not sweet) give this dip extra tang and crunch.
Simple Switch-Ups
- Smoked salmon, or mackerel, can be used to replace the trout.
- Relish is an easy substitute for the dill pickles.
- Add a dash of hot sauce like Tabasco, Franks, or Sriracha for a subtle kick to the taste buds. Remember to adjust to taste.
- Chives can be swapped for green onions, and capers or horseradish also make great flavor enhancers.
- For entertaining, garnish with extra dill or lemon zest for a fresh and elegant look.
How to Make Smoked Trout Dip
- Combine all the ingredients in a bowl (full recipe below).
- Mix until smooth and taste to adjust seasoning.
- Cover and refrigerate until chilled.
- Serve with crackers or vegetable sticks.
Pro Tips for Perfect Creamy Dip
- For an extra fluffy dip, whip the cream cheese well before mixing it in with other ingredients.
- Combine ingredients by hand to thoroughly check for any small bones while mixing.
- Refrigerate for at least 30 minutes to let the flavors meld together before serving.
- Smoked trout and pickles are already salty. So, remember to taste as you salt.
- Creamy trout dip can be made 2 days in advance.
How to Serve and Store
- Serve this smoked fish dip on a platter with cucumber rounds, celery, wonton chips, pita chips, crostini, naan bread, or crisp bread for a low-carb option.
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Stir before serving leftovers and freshen with a squeeze of lemon or a spoonful of sour cream. Trout dip makes a great spread for morning toast with some roasted tomatoes.
- I do recommend freezing this dip as the texture may separate.
Easy Party Appetizers
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Smoked Trout Dip
This smoked trout dip is a smoky and creamy dip, with a hint of heat. Quick and easy to make and serve as an appetizer.
Equipment
Ingredients
- 8 ounces smoked trout bones removed
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 lemon zest and juice
- 2 Tablespoons finely chopped dill pickles
- 2 Tablespoons finely chopped green onion
- 2 Tablespoons fresh dill finely chopped
- 1 teaspoon grainy mustard or dijon mustard
- 1 teaspoon hot sauce your favorite
- kosher salt to taste
- freshly ground black pepper to taste
Instructions
- In a medium mixing bowl, combine all ingredients until well mixed. Taste dip and adjust salt and pepper to your liking.
- Cover and refrigerate until dip is chilled, or ready to serve.
- Serve and enjoy with crackers or veggie sticks.
Notes
- Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing this dip is not recommended as the texture may separate.
Nutrition Information
Calories: 179 | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 69mg | Sodium: 184mg | Potassium: 242mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 5mg | Calcium: 79mg | Iron: 0.2mg
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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