Smoked Trout Dip Recipe

Prepare trout

Inspect the smoked trout for bones and skin. Use a fork to flake the trout into small pieces, aiming for about 1/4-inch flakes. Measure 10 oz flaked trout and place in a medium mixing bowl.

Soften and combine bases

In a separate bowl, soften the cream cheese if not already soft (microwave at 10-second intervals up to 20 seconds). Add the softened cream cheese, sour cream, and mayonnaise to the bowl and whisk or beat with a fork until smooth and creamy.

Add flavorings

To the cream base, add lemon juice, Dijon mustard, chopped capers, finely minced red onion, chopped dill, sliced chives, and hot sauce (if using). Stir to combine.

Fold in trout

Gently fold the flaked smoked trout into the cream mixture until evenly distributed. Avoid overworking so the trout retains some texture.

Season and rest

Season the dip with 1/2 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning (add more lemon for brightness, hot sauce for heat, or salt as needed). Cover and refrigerate for at least 30 minutes, preferably 1 hour, to let flavors meld.

Finish and serve

Before serving, transfer dip to a serving bowl, drizzle 1 tsp olive oil over the top, and sprinkle additional chopped chives and a pinch of smoked paprika if desired.

Slice potatoes

Using a mandoline or sharp knife, slice the potatoes very thinly (about 1.5 mm / 1/16 inch). Rinse the slices in cold water until the water runs clear to remove excess starch.

Dry potatoes

Spread the potato slices on clean kitchen towels or paper towels and pat thoroughly dry. Any surface moisture will cause oil to splatter and make chips soggy.

Heat oil

In a heavy-bottomed pot or deep fryer, heat 2 cups neutral oil to 350°F (175°C). If you don't have a thermometer, test with a single potato slice — it should sizzle immediately and become crisp without browning instantly.

Fry in batches

Fry the potato slices in small batches (do not overcrowd) for 2–3 minutes per batch, stirring gently, until they turn golden and crisp. Use a slotted spoon to transfer chips to a wire rack or paper towels to drain. Immediately sprinkle with fine sea salt and a light dusting of smoked paprika if using.

Serve warm or room temperature

Allow chips to cool slightly so they crisp fully. Arrange on a platter next to the refrigerated smoked trout dip and serve. Any leftover chips can be stored in an airtight container for up to 1 day, but are best freshly made.