Smoked Trout Dip Recipe

Prepare trout

Check the smoked trout for any remaining bones and skin. Use fingers or tweezers to remove bones, then flake the trout into medium-small pieces. Measure 10 oz flaked trout and set aside.

Mix base

In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk or beat with a fork until smooth and homogenous.

Season

Add lemon juice, Dijon mustard, minced garlic, finely minced shallot, chopped capers, hot sauce (if using), salt, and black pepper to the cream mixture. Stir to combine.

Fold in trout and herbs

Gently fold the flaked smoked trout, chopped dill, chives, and parsley into the cream mixture, taking care not to break the flakes completely. Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Chill

Cover the dip and refrigerate for at least 30 minutes to allow flavors to meld. For best flavor, chill 1–2 hours.

Finish

Before serving, give the dip a gentle stir and transfer to a serving bowl. Sprinkle lemon zest and extra chopped chives over the top.

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a small bowl, whisk together melted butter, olive oil, garlic powder, dried thyme, crushed dried rosemary, and coarse sea salt until combined.

Arrange crackers in a single layer on the prepared baking sheet. Using a pastry brush, lightly brush both sides of each cracker with the herb-butter mixture (flip crackers and brush the other side). Be conservative so crackers don’t become soggy.

Bake in the preheated oven for 6–8 minutes, rotating the pan halfway through, until crackers are fragrant and edges are lightly golden. Watch closely to prevent burning.

Remove crackers from the oven and transfer to a rack. While still warm, sprinkle the chopped fresh parsley over the crackers so it adheres to the buttered surface.

Allow crackers to cool completely; they will crisp as they cool.

Place the chilled smoked trout dip bowl on a serving platter and surround with the herb & butter crackers.

Garnish the dip with additional chives and a final pinch of lemon zest. Serve chilled or at cool room temperature.