In a medium mixing bowl, beat the softened cream cheese with a fork or spatula until smooth. Add the sour cream and stir until fully combined and creamy.

Fold trout into the cream cheese mixture until evenly distributed, leaving some slightly larger flakes for texture.

Flavor Builders

Add the chopped capers and finely chopped pickles (cornichons or dill pickles) to the bowl with the trout. Stir to combine.

Fold in the finely diced red onion and chopped fresh dill, mixing gently so the onion and dill distribute evenly.

Gently fold in the diced avocado last to avoid mashing it completely—aim for creamy pockets and some visible chunks.

Seasoning & Finish

Add the lemon juice, olive oil, coarse salt, and freshly ground black pepper. Stir thoroughly and taste; adjust salt, pepper, or lemon as needed.

If you prefer a smoother dip, pulse the mixture 1–2 times in a short food processor; otherwise leave it chunky. Transfer the finished dip to a serving bowl and smooth the top.

To Serve

Preheat a grill pan or outdoor grill over medium-high heat. Brush both sides of Italian bread slices lightly with the 2 tbsp olive oil.

Grill or toast the bread slices 1–2 minutes per side until nicely charred and crisp. Remove and let cool slightly.

Spoon the smoked trout dip onto a platter or individual plates. Arrange grilled bread alongside or serve crostini-style with the bread topped by a dollop of dip.

Garnish with extra dill sprigs and an additional drizzle of olive oil or a few whole capers if desired. Serve immediately.