Smoked Buttermilk, Trout Dip Horseradish Recipe
Make Smoked Buttermilk, Trout Dip Horseradish Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Smoked Buttermilk Trout Dip
Method
Smoked Buttermilk Trout Dip
- 1
Prepare trout and base
Check the smoked trout for any remaining bones and remove them. Flake the trout with a fork into bite-sized pieces and transfer to a medium mixing bowl.
- 2
Soften cream cheese
If cream cheese is cold, microwave it on low power for 10–15 seconds or let it sit at room temperature until easily spreadable so it blends smoothly into the dip.
- 3
Combine dairy and emulsifiers
In the bowl with the flaked trout, add the softened cream cheese, buttermilk, sour cream, and mayonnaise. Using a rubber spatula or a hand mixer on low, blend until mostly smooth but still slightly textured — you want visible flakes of trout throughout. Adjust buttermilk quantity if you prefer a thicker or thinner dip (add up to 2 tbsp more for creamier pourable consistency).
- 4
Flavor and season
Add the prepared horseradish, Dijon mustard, lemon juice, lemon zest, olive oil, and hot sauce (if using). Stir to combine. Fold in the minced shallot, chopped capers, chopped fresh dill, and most of the chopped chives (reserve a small amount for garnish).
- 5
Adjust seasoning
Season with kosher salt and freshly ground black pepper. Taste and adjust: add more horseradish for heat, extra lemon juice for brightness, or additional buttermilk for thinning. If the dip tastes flat, a pinch more salt or a few drops of hot sauce will brighten it.
- 6
Chill
Cover the bowl and refrigerate the dip for at least 30–45 minutes to let flavors meld. For best results, chill 2 hours or overnight. If chilling makes the dip too thick, stir in 1–2 teaspoons of buttermilk before serving to reach desired consistency.
- 7
Serve
Transfer the chilled dip to a serving bowl. Garnish with reserved chopped chives and microgreens or extra dill. Serve with toasted baguette slices, crackers, or crisp crudités.
- 8
Make-ahead and storage
The dip can be made up to 48 hours ahead; store in an airtight container in the refrigerator. Stir well before serving. Consume within 3 days of preparation.
