Simply Divine, Smoked Trout Dip

As a fan of all things seafood including smoked fish, I almost always order a trout dip whenever I come across it on a restaurant menu. For some reason, however, I never made this savory dip at home until about a year ago despite always having smoked trout filets in my pantry.

This fish dip is incredibly simple to prepare, packed full of protein, and bursting with flavor. It not only makes for the perfect appetizer on a warm, sunny day but also a great weekly staple when a healthy lunch or quick snack is in order.

INGREDIENTS

• Smoked Trout [ 1 Filet or 2 Cans ]
• Crème Fraîche [ 3 Dollops: About 6 Even Tablespoons ]
• Extra Virgin Olive Oil [ 1 Tablespoon when using a Whole Trout Filet ]
• Shallot [ 1 ]
• Capers [ 1 Tablespoon ]
• Fresh Dill [ 1 Tablespoon + Some to Garnish ] 
• Lemon [ 1/2 for Juicing ]  
• Crushed Red Pepper [ A Few Sprinkles ]
• Salt & Pepper [ To Taste ]

TOOLS

• Cutting Board
• Sharp Knife
• Two Forks
• Tablespoon
• Silicone Spatula
• Mixing Bowl
• Serving Bowl

EXTRAS

• Crackers
• Toasted Bread
• Cruditès
• Hot Sauce
• A Cold Beer
• A Glass of Rosé, White Wine, or Sparkling Wine

YIELD

This recipe makes around 10 – 12 ounces of dip. Simply double the ingredients to make a larger batch.

Step One

Have fun! 

Step Two

Prep your ingredients by first slicing your lemon in half, finely dicing one whole shallot, and rough chopping a small handful of dill.

PRO TIP: If you don’t have access to shallots, you can absolutely use red onion instead. Since red onion is much more pungent than the milder shallot, I would stick to just 1 to 1.5 tablespoons worth. You can also swap the shallot with about 2 tablespoons of chives as well if you prefer them to red onion. Whatever works best for you!

Step Three

If you’re working with a trout filet – remove it from the packaging, peel off the skin, and place it into your mixing bowl.

If you’re working with tinned trout – pop open the can, drain the liquid into the sink, and place the fish into your mixing bowl.

Step Four

Use two forks to flake the fish into small pieces. The tinned fish with flake much more easily than the dry, whole filet.

The image below is of a whole, trout filet that was flaked inside a metal bowl.

Step Five

Add your crème fraîche to the bowl & mix to combine.

Please note that larger trout filets may require a bit more crème fraîche since there are more ounces of fish to saturate. If you like a thinner dip add more crème fraîche. If you like a thicker dip, add less.

Whole trout filets are also much drier than tinned fish packed in oil. For that reason, I suggest adding a tablespoon of extra virgin olive oil when using a whole filet.

Step Six

Once the dairy is incorporated – add the finely minced shallot, dill, capers, and the juice of half a lemon.

Stir to combine.

Step Seven

If you enjoy a bit of heat – add a few sprinkles of crushed red pepper to the dip as well.

Step Eight

Finally taste your dip, and add a few sprinkles of salt, black pepper, and/or a bit more lemon juice if you feel so inclined.

You’ll be eating this trout dip so be sure to season it to your liking 🙂

Step Nine

Grab your favorite silicone spatula, and use it to scrape down the sides of your mixing bowl before transferring the dip into a serving dish.

Step Ten

Garnish the finished dip with a sprinkle of fresh dill.

Step Eleven

Plate up some crackers, toasted bread, sliced raw vegetables, and/or your favorite hot sauce to serve alongside your smoked trout dip.

Step Twelve

Enjoy!

Happy Eating!