Smoked Trout Dip
Smoked trout dip is ridiculously easy to make and packed full of flavour. In an ideal world, fresh smoked trout is the ingredient of choice, but shop bought works well too.
Lucky for us, our fisherman friend, who is skilled in catching trout, offers us a great deal. He catches the fish, “we” smoke them and he lets us keep a couple. My husband, an expert in his field, smokes the trout to perfection. I then have the privilege of eating the fish. What a great team effort!
This Smoked Trout Dip showcases the rich, smokiness of the trout, perfectly balanced with creamy textures and a mix of herbs and spices. Although not necessary, you may like to refrigerate for an hour before serving. This will slightly set the dip, making it easier to pick up with your choice of accompaniment.
What’s in the Smoked Trout Dip
Trout: Patience is a must when preparing freshly smoked whole trout, as it’s so important to remove all the bones. Avoiding guests choking on fishbones is always a good thing!
When breaking down the fish, avoid making the trout flakes too fine. This may result in a texture resembling a mousse rather than a dip. Aim for a chunky consistency that offers a substantial, meaty texture suitable for serving on a crudité or cracker.
Creamy base: Sour cream provides the perfect base for the Smoked Trout Dip and balances out the hot sauce, horseradish cream and herbs.
Frank’s Hot Sauce: This hot sauce is found in most supermarkets, but you can substitute with another hot sauce of your choice or try one teaspoon of tabasco (or to taste) if that’s what you have in the house. The spice gives the trout dip a lovely warmth.
Fresh greens: Using fresh dill and shallots really lifts this dish and makes for a refreshing snack.
To serve: Garnish the Smoked Trout Dip with some additional dill sprigs or chopped shallots. Bon appétit!
Feedback: Have you tried this dip? Let me know in the comments section below. Cheers, Elby!
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Smoked Trout Dip
A creamy, aromatic smoked trout dip with a medley of herbs and spice.
12
servings20
minutes151
kcal20
minutesStop your screen from going to sleep
Ingredients
200 grams smoked trout, boneless and flaked
200 mls sour cream
1 tbsp Frank’s Hot Sauce
1 tbsp horseradish cream
1 tsp sweet smoked paprika
½ tsp pepper, or to taste
2 shallot stalks, thinly sliced
1 tbsp fresh dill, plus extra for garnish
Directions
- Place half the trout, sour cream, hot sauce, horseradish and spices in a small food processor and blend until combined. It should only take a few short bursts.
- Stir in the remaining trout, shallots and dill.
- Transfer to a serving bowl and garnish with extra dill sprigs. Serve with your choice of crudité or cracker.
Notes
- If you prefer a firmer dip and time permits, refrigerate for one hour before serving.