Remove any visible skin and bones from the smoked trout. Using your fingers or a fork, flake the trout into small pieces and place into a medium mixing bowl.

Soften and combine bases

Add softened cream cheese, sour cream, and Greek yogurt to the bowl with the trout. Use a rubber spatula or handheld mixer on low speed to combine until mostly smooth but still slightly chunky (about 30–45 seconds by mixer or 1–2 minutes by hand).

Season the mixture

Stir in prepared horseradish, lemon juice, Dijon, olive oil, salt, and black pepper. Taste and adjust seasoning, adding more horseradish for heat or lemon for brightness as desired.

Add Aromatics & Herbs

Incorporate aromatics

Fold the chopped dill, chives, minced shallot, and chopped capers into the trout mixture until evenly distributed. Reserve a small pinch (about 1/2 tsp) of chopped dill for garnish.

If the dip is too thick, thin slightly with 1–2 teaspoons of milk or additional lemon juice until you reach a spreadable consistency suitable for chips.

Finish, Chill & Serve

Adjust and chill

Taste again and adjust salt, pepper, horseradish or lemon as needed. Cover the bowl and chill the dip in the refrigerator for at least 30 minutes to let flavors meld (up to 2 hours ahead).

Plate and garnish

Transfer the dip to a serving bowl. Sprinkle the reserved chopped dill, lemon zest and a light dusting of smoked paprika over the top. Garnish with dill sprigs.

Serve

Surround the bowl with bagel chips or toasted baguette slices and serve chilled or at cool room temperature. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.