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Ingredients
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Smoked Trout Dip
For Serving (chips and garnish)
Method
Smoked Trout Dip
- 1
Prepare trout
Remove skin and any large bones from the smoked trout. Flake the trout into bite-size pieces with a fork and set aside.
- 2
Soften base
In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Use a rubber spatula or electric hand mixer on low to combine until smooth and creamy.
- 3
Add flavor components
Add lemon juice, lemon zest, Dijon mustard, capers, minced red onion, chopped dill, chopped chives, salt, and black pepper to the bowl. Fold gently to incorporate.
- 4
Combine trout
Fold the flaked smoked trout into the creamy mixture, distributing evenly but trying not to over-mash the fish. Taste and adjust seasoning: add up to 1/4 tsp more salt or a squeeze more lemon if desired.
- 5
Chill (recommended)
Cover the bowl and refrigerate for at least 30 minutes, up to 2 hours. Chilling helps the flavors meld and firms the dip for easier scooping.
- 6
Finish and garnish
Before serving, transfer the dip to a serving bowl. Sprinkle the top with smoked paprika (if using) and extra chopped dill or chives. Add a lemon wedge alongside.
For Serving (chips and garnish)
- 7
- 8
Place the bowl of chilled smoked trout dip in the center. Serve immediately so chips stay crisp. Leftover dip can be refrigerated in an airtight container for up to 3 days.