Smoked Trout Dip Recipe

Prepare trout

Remove any skin and bones from the smoked trout and flake the flesh with a fork into a medium bowl. Measure approximately 10 oz flaked trout.

In a separate bowl, combine the softened cream cheese, sour cream and mayonnaise. Beat or whisk until smooth and homogenous. This creates a creamy base that blends easily with the trout.

Stir in the lemon juice and Dijon mustard until incorporated. The acidity brightens the smoked fish and the mustard adds a subtle tang.

Fold the flaked trout into the cream mixture until evenly distributed, leaving some small flakes for texture. Do not overwork — you want a creamy spread with identifiable trout pieces.

Add the finely minced shallot, chopped capers, chopped dill and snipped chives to the trout-cream mixture.

Sprinkle in the smoked paprika, sea salt and freshly ground black pepper. Gently fold everything together and taste for seasoning. Adjust lemon juice, salt or pepper as needed.

Transfer the dip to a serving bowl. Drizzle the extra-virgin olive oil over the top and sprinkle the lemon zest and optional chive blossoms or extra chopped chives.

Cover and chill for at least 30 minutes to let flavors meld (optional but recommended). Remove from fridge 10 minutes before serving to take the chill off.

Serve with crackers, toasted baguette slices or vegetable crudités. Leftovers keep covered in the refrigerator for up to 48 hours.