Smoked Trout Dip Recipe

Soften and whip butter/cream cheese

In a medium mixing bowl, combine the softened cream cheese and Steen's syrup butter. Use an electric mixer or a sturdy whisk to whip until smooth and pale, about 1–2 minutes. This creates a light, spreadable base.

Add the sour cream, mayonnaise and buttermilk to the whipped cream cheese mixture. Mix on low speed until fully incorporated and smooth. The buttermilk should loosen the mixture to a spreadable, whipped consistency. Scrape the bowl once to ensure even texture.

Flake the smoked trout into bite-size pieces, removing any skin and bones. Reserve about 1 tablespoon of finely grated smoked trout (or finely flaked) to use as a finishing sprinkle.

In a small bowl, combine the minced shallot, chopped fermented cabbage (drained and finely chopped), Dijon mustard, prepared horseradish, lemon juice, chopped chives, and house-made fruit preserves. Stir to blend — the fermented cabbage adds tang, the preserves add sweet-fruity counterpoint, and horseradish adds heat.

Taste the flavor mix and adjust: if too sweet, add an extra 1/2 tsp lemon; if too tangy, add another 1/2 tbsp of preserves. Keep flavors balanced — the goal is a sweet-salty-smoky profile.

Fold the flaked smoked trout and the flavoring mixture into the whipped dairy base. Use a rubber spatula and fold gently 8–10 times to distribute trout without overworking the texture. Leave some visible trout pieces for texture.

Season the assembled dip with sea salt and freshly ground black pepper. Stir and taste; adjust salt and pepper as needed. If dip seems too thick, add up to 1 tablespoon additional buttermilk to loosen.

Transfer the dip to a serving bowl, cover tightly with plastic wrap and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. Chilling also firms the texture for spreading.

Just before serving, top the dip with the reserved tablespoon of grated/flaked smoked trout and dollop the smoked trout roe in the center or in small mounds across the top. Drizzle the organic Texas honey lightly over the roe and top area (about 1 tsp) — this contrast enhances the savory-smoky roe.

Garnish with additional sliced chives and microgreens. Serve chilled with crackers, toasted baguette slices or crudités alongside.