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Creamy Herb Smoked Trout Dip Recipe

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4.3 from 5 reviews

This Creamy Herb Smoked Trout Dip is a luscious blend of smoked trout, sour cream, crème fraîche, and fresh herbs like parsley, dill, and chives. Perfectly balanced with a hint of lemon and capers, this dip is a delightful appetizer served chilled alongside potato chips, crudités, or crackers. It combines creamy textures with smoky, herbal flavors, making it an elegant and easy-to-make spread for any gathering.

Ingredients

Dip Base

  • 1/2 cup sour cream
  • 1/2 cup crème fraîche
  • ⅓ cup roughly chopped parsley
  • 3 tablespoons roughly chopped dill

Mix-Ins

  • 2 tablespoons finely chopped shallot (from about 1 small shallot)
  • 1 tablespoon capers (drained and rinsed, divided)
  • 2 teaspoons lemon juice
  • 1 tablespoon finely minced chives (divided)

Protein

  • 3 to 4 ounces smoked trout (skin and bones removed)

To Serve

  • Potato chips, crudités, or crackers

Instructions

  1. Make the Base: In a food processor, combine 1/2 cup sour cream, 1/2 cup crème fraîche, ⅓ cup roughly chopped parsley, and 3 tablespoons roughly chopped dill. Pulse until the mixture is light green and creamy, about 30 seconds.
  2. Mix: Transfer the creamy herb mixture to a small bowl. Stir in 2 tablespoons finely chopped shallot, a pinch of drained and rinsed capers, 2 teaspoons lemon juice, and ½ tablespoon finely minced chives to infuse brightness and flavor.
  3. Flake the Fish: Carefully peel off the skin from the smoked trout fillet and remove any pin bones. Discard tough or hard exterior dark orange pieces. Break the fish into bite-sized pieces totaling 3 to 4 ounces. If using canned trout, drain excess oil. Fold the trout gently into the dip mixture. Cover and refrigerate for 30 minutes to allow the flavors to meld beautifully.
  4. Serve: Remove the dip from the fridge and taste for seasoning. Add the remaining capers if desired. Garnish with the remaining ½ tablespoon finely minced chives. Serve chilled with potato chips, crudités, or crackers for a delicious appetizer or snack.

Notes

  • Removing the skin and pin bones from the smoked trout ensures a smooth, pleasant texture.
  • The dip can be made up to a day in advance and refrigerated to deepen the flavors.
  • Adjust the amount of lemon juice and capers to your taste for brightness and tanginess.
  • If crème fraîche is unavailable, substitute with sour cream or Greek yogurt for similar texture.
  • Use fresh herbs for the best vibrant flavor and color.

Find it online: https://cozyplatter.com/creamy-herb-smoked-trout-dip-recipe/