Smoked Trout Dip Recipe

Prepare trout

Check the hot-smoked trout for any remaining bones and remove skin if present. Flake the trout into medium-small pieces with a fork; you want some texture, not a puree.

Soften and combine base

In a medium mixing bowl, beat the room-temperature cream cheese with a rubber spatula or handheld mixer until smooth. Stir in the sour cream, mayonnaise, garlic aioli, Dijon mustard, lemon juice and lemon zest until homogeneous.

Add aromatics and mix

Fold the flaked trout into the cream base along with the finely chopped chives, parsley, dill, capers, diced celery and minced red onion. Mix gently until evenly distributed; maintain some flake texture for mouthfeel.

Season and adjust

Add the hot sauce if using, then season with salt and freshly ground black pepper. Taste and adjust acidity with an extra 1/2 teaspoon lemon juice or salt as needed. If the dip seems too thick, stir in up to 1 tablespoon sour cream or mayonnaise to reach desired spreadability.

Finish

Transfer the dip to a serving bowl, drizzle the top with 1 teaspoon extra-virgin olive oil, and sprinkle a pinch of chopped chives and a little lemon zest for brightness. Cover and chill for at least 30 minutes to let flavors meld (can be made up to 24 hours ahead).

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer.

Brush both sides of each slice lightly with olive oil and sprinkle with sea salt. Toast in the oven for 6–10 minutes, flipping once halfway, until golden and crisp. Remove and cool on a rack; finish with a little grated lemon zest if desired.

Wash and cut vegetables into bite-sized sticks or slices. Pat dry so they don't water down the dip. Arrange on a platter around the chilled dip bowl.