Check the smoked trout for any remaining bones and remove them. Flake the trout into bite-sized pieces with a fork and set aside. Measure 8 oz of flaked trout.

Soften and combine bases

In a medium mixing bowl, add the softened cream cheese, sour cream, Greek yogurt, and mayonnaise. Whisk or beat with a rubber spatula until smooth and fully combined, scraping down the sides so there are no lumps.

Fold in flaked smoked trout gently into the creamy base until distributed but still slightly chunky. Do not over-puree — leave some texture.

Aromatics & seasoning

Prepare aromatics

Finely mince the red onion, chop the dill and chives, and roughly chop the drained capers. Zest and juice the lemon.

Add the minced onion, lemon juice, lemon zest, Dijon, chopped capers, chopped dill, chives, hot sauce (if using), black pepper and kosher salt to the bowl with the trout mixture.

Fold these aromatics into the trout mixture until evenly distributed. Taste and adjust seasoning — add more lemon juice for brightness, salt if needed, or a touch more hot sauce for heat.

Finish & garnish

Transfer the dip to a serving bowl. Drizzle the teaspoon of extra-virgin olive oil over the top and sprinkle the reserved dill or chives as garnish.

Cover and chill the dip for at least 30 minutes to allow the flavors to meld. If you need it sooner, a 10-minute rest will still be tasty but less integrated.

Serve chilled or at cool room temperature with lemon wedges and crackers, toasted baguette slices or crudités.