Smoked Trout Dip Recipe

Flake the trout

Remove any skin and bones from the smoked trout and use your fingers or a fork to flake the fish into small pieces. Measure approximately 8 oz flaked trout.

Soften cream cheese

If your cream cheese is cold, microwave it for 10–15 seconds or leave at room temperature until soft so it blends easily.

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

Fold the flaked smoked trout into the cream cheese mixture until evenly distributed, leaving some small flakes for texture.

Add the very finely minced shallot, chopped capers, Dijon mustard, Worcestershire sauce, hot sauce (if using), lemon juice, and lemon zest to the bowl.

Stir in the chopped fresh dill and sliced chives. Mix thoroughly to incorporate all flavorings into the trout base.

Season the dip with kosher salt and freshly ground black pepper. Start with the listed amounts, then taste and adjust—add more lemon juice for brightness, salt for depth, or hot sauce for heat.

Drizzle the extra-virgin olive oil into the mixture and fold gently to add silkiness.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (preferably 1 hour) to let flavors meld. For best results, chill up to 2–4 hours.

Before serving, transfer the dip to a serving bowl. Sprinkle smoked paprika over the top if using and garnish with a few extra snips of fresh dill and chives.

Serve chilled with crostini, crackers, or sliced vegetables and lemon wedges on the side.