LOCALY GROWN IN MANITOBA CANADA!
Smoked Trout Dip!
Cook & Prep Time = 15 minutes
This Smoked Trout Dip is a bold yet elegant spread that combines rich smoked trout with tangy cream cheese, fresh herbs, and a hint of lemon.
It’s perfect as an appetizer, snack, or addition to your charcuterie board — fast to make and always a hit.
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150g (5 oz) hot-smoked trout, flaked and skin removed
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1/2 cup cream cheese, softened
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1/4 cup sour cream or Greek yogurt
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1 tbsp mayonnaise (optional, for extra richness)
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1 tbsp lemon juice
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1 tsp lemon zest
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1 tbsp fresh chives, finely chopped
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1 tbsp fresh dill or parsley, chopped
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1/2 tsp Dijon mustard (optional, adds depth)
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Salt & black pepper, to taste
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Optional: pinch of cayenne or smoked paprika for a kick
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Mix the base
In a medium bowl, combine cream cheese, sour cream (or yogurt), mayonnaise (if using), lemon juice, zest, mustard, and herbs. Stir until smooth and creamy. -
Add the trout
Gently fold in the flaked smoked trout. You can leave it chunky or stir more for a smoother texture. -
Season to taste
Add salt, pepper, and optional cayenne or paprika to your liking. -
Chill (optional)
For best flavor, chill the dip for 30 minutes before serving to let the flavors meld. But it’s just as tasty straight away! -
Serve
Spoon into a serving bowl, garnish with more herbs and a drizzle of olive oil or a sprinkle of paprika if desired. Serve with crackers, toasted baguette slices, cucumber rounds, or raw veggies.
Enjoy!
Ingredients
Directions