Last Updated on 4 October, 2026 by Elby | The Tasteful Pantry
This easy smoked trout dip is creamy, smoky and gently spiced with horseradish and hot sauce. It’s a guaranteed crowd-pleaser and comes together in minutes. In an ideal world fresh smoked trout would be the ingredient of choice, but store bought is fine and it’s also a great way to use any leftover smoked trout. Serve it with crackers and crisp vegetables, or add it to an easy entertaining spread with mini quiche bites and maple chilli walnuts.
This creamy 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.
Ingredients
Smoked 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!
An Easy Smoked Trout Dip Recipe
Step 1: Add half the smoked trout, sour cream, hot sauce, horseradish cream, smoked paprika and pepper to a small food processor. Pulse in a few short bursts until combined, taking care not to over-process the mixture.
Step 2: Transfer the mixture to a bowl. Gently stir through the remaining smoked trout, green shallots and dill, leaving plenty of small trout flakes for texture.
Step 3: Spoon the dip into a serving bowl and garnish with extra dill. Serve immediately with vegetable crudités or crackers, or cover and refrigerate until needed.
Other Easy Dip Recipes and Appetisers
FAQs for Creamy Smoked Trout Dip
Can I make smoked trout dip ahead of time?
Yes. Prepare the dip up to one day ahead, cover it well and refrigerate. Give it a quick stir before serving, then add the extra dill garnish so it looks fresh rather than slightly weary.
Can I freeze smoked trout dip?
I don’t recommend freezing. Sour cream can separate once thawed, leaving the dip watery or grainy. Thankfully, this is rarely a dip that struggles to disappear.
What can I use instead of Frank’s Hot Sauce?
Use any hot sauce you already enjoy, keeping in mind that it may slightly change the flavour. Start with a smaller amount if your chosen sauce is particularly hot, then taste before adding more.
Can I make this dip without a food processor?
Yes. Finely flake or chop the trout, then mix everything together by hand. The dip will be chunkier, but the flavour will be just as good.
Why is only half of the smoked trout blended?
Blending half creates a creamy base, while stirring through the remaining trout gives the dip texture and plenty of smoky pieces in every scoop. Avoid over-processing it or the texture can become a little too smooth.
What should I serve with smoked trout dip?
Serve it with crackers, toasted baguette slices, pita chips or vegetable crudités. Cucumber, celery, capsicum and radishes add plenty of crunch and make an easy lighter option.
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Smoked Trout Dip
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 200 grams smoked trout - deboned and flaked
- 200 grams sour cream
- 1 tbsp Frank's Hot Sauce Original - available in supermarkets (see notes)
- 1 tbsp horseradish cream
- 1 tsp sweet smoked paprika
- pepper - to taste
- 2 green shallots - thinly sliced
- 1 tbsp fresh dill - plus extra for garnish
Instructions
- 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
Nutrition
*Nutrition and calorie figures are estimates only.
Absolutely to die for. Everyone loved it!