My go-to recipe for entertaining is this decadent smoked trout dip. It is perfect for when friends and relatives get together. Plus, I always get compliments when I make it–and it is super easy!
Smoked trout dip combines the creamy and delicate flavor of sour cream, cream cheese, and mayo with the seasoned taste of smoked trout. What cooks up is a fresh and savory shared appetizer.
It is easily spreadable and pairs perfectly with crackers, fresh veggies, or a crispy baguette.
Moreover, the recipe does not call for too many ingredients. You can probably find most of them in your spice cabinet.
As a result, you can make this recipe your own by finding the right combination of herbs and spices to highlight the trout.
I highly recommend this smoked fish dip to all fish lovers. If you’re like me, once you make it once, you want to make it all the time!
Quick Facts
What Tools You Need
This recipe tastes best when mixed in a food processor. You can use your hands as an alternative, but I think the texture is superior using my processor.
Nutrition Information
The nutrition facts vary based on the ingredients you use. However, you can expect one serving to include approximately:
- 200 calories
- 2 g fiber
- 5 g monounsaturated fat
- 15 g total fat
- 6 g saturated fat
- 10 g protein
- 300 mg sodium
What Is the Best Trout to Use?
When I make my smoked trout dip recipe, I like to go for rainbow trout. Lake trout is also perfectly fine. Plus, lake trout can be a little cheaper. However, I prefer the texture of the rainbow variety.
Overall, as long as the fish is hot-smoked, it should taste great in your dip. A smoked fish offers that perfect smokey flavor to your creamy dip that you just can’t beat.
You can find smoked trout filets with cured meats at the grocery. Some stores offer them in the case, or you can find them shrink-wrapped and ready to go.
Other Smoked Fish to Try
Fish in general can be an expensive item on your grocery list. Though this recipe calls for trout, the main component of smoked trout dip can easily be replaced.
You can swap out the smoked trout for another type of fresh fish. If I’m not in the mood, I reach for smoked salmon. It is probably my favorite fish to use when I am cooking.
Plus, I think the seasoning for this recipe pairs very well with salmon. Some other popular replacements for smoked trout are whitefish, tuna, or mahi mahi.
Before Beginning…
One pro tip that I have learned over the years is to let your cream cheese thaw before beginning. I like to set it on my counter for about 20 to 30 minutes before I need to get started on the recipe.
Allowing your cream cheese to thaw is especially important if you do not have a food processor.
Something I also like to do is put the cream cheese in the food processor first. Whipped cream cheese is easier to handle before you start mixing in the rest of the ingredients.
The total time to make the smoked trout dip is about 15 minutes. I usually take a bit longer in the kitchen because I like to make sure the flavoring is just right, especially if I’m making the dip for friends and family. However, it never takes me more than 30 minutes to prepare.
What to Eat with Smoked Trout Dip
Crackers are usually the best way to munch on your appetizer dip. However, I think anything involving smoked trout deserves a level-up.
My favorite way to eat smoked trout dip is with toasted bread. Sourdough or fresh ciabatta tastes amazing. I cut them into slices and toss them in a toaster oven, or the regular oven, for just a minute or two until crispy. From there, you have perfect pieces of bread to scoop and spread your delicious dip.
Other ideas include fresh veggies, such as celery stalks or carrot sticks.
I also like to serve my smoked trout dip with bagel chips for an extra crunch.
How to Store Your Smoked Trout Dip
Your smoked trout dip stays fresh for up to one week in the refrigerator. Simply put it in a covered container to keep it properly stored.
Other Ways to Cook Up Your Smoked Trout Dip Recipe
You can make simple ingredient swaps to get more delicious dip recipes from this very smoked trout recipe.
One suggestion is to add a little hot sauce for a kick. I love putting hot sauce in smoked fish dips because the flavors merge so well.
Additionally, some of my relatives are not fans of mayonnaise. When I make this smoked trout dip for them, I leave the mayo out and substitute it for more sour cream and cream cheese. Plus, more cream cheese makes the trout dip creamier overall.
Finally, you can change up your spices to create a whole new flavor. When I cook smoked salmon, I season it with Old Bay. You can use that or similar seasonings for something different.
The beauty of this smoked trout dip is that you get to make it your own!
One Last Thought
The simple ingredients required to make this smoked trout spread are the reason I return to this recipe so frequently. I already have most of the seasonings in my spice cabinet, which makes it so quick to serve as an appetizer with bread, crackers, or a nice baguette.
Additionally, it is so easy to run to the store and grab the remaining ingredients. I find myself looking for new ways to shake up the original recipe when I’m shopping for ingredients.
I think next time I’m going to garnish the dish with capers. I have also heard that adding bacon brings out even more of those smoky flavors. The possibilities are endless!
More Dip Recipes
chuys creamy jalapeno dip recipe
cold imitation crab dip recipe
5 minute million dollar dip recipe
cheese sauce for pretzels recipe
queso dip with ground beef recipe
Smoked Trout Dip
A smoked trout offers that perfect smokey flavor to your creamy dip that you just can't beat. This is a tasty appetizer for any occassion!
Ingredients
- 1/2 lb. smoked trout
- 1 c. cream cheese
- 1/2 c. sour cream
- 1/2 c. mayonnaise
- 2 tsp. prepared horseradish
- Salt and pepper to taste
- 1 tsp. lemon juice
- 1 tsp. fresh dill
- 2 tbsp. green onion
- 1 tsp. smoked paprika
- 1/2 tsp. garlic powder
- 1 tsp. onion powder
Instructions
- Remove the skin from the cooked smoked trout filets. Take a knife to separate the skin on the bottom from the meat. Discard the excess skin.
- Then, shred your smoked trout into pieces. You don't want it to be completely shredded. You should break the fish up into medium-sized chunks. Set aside.
- Mix the cream cheese, sour cream, and mayonnaise into the food processor. Blend until smooth and creamy.
- Next, add all your sauces and spices. This includes horseradish, lemon juice, dill, green onions, smoked paprika, garlic powder, and onion powder. Include salt and pepper until you achieve the desired taste.
- Stir the sour cream mixture in the food processor with your spices and flavorings until well blended.
- Add the smoked trout to the mixture in the food processor. Pulse the trout dip until the trout chunks get broken up. I usually pulse my food processor about 10 to 15 times to achieve this. This is the step in which I'm most careful. You want to break apart the trout, but you should avoid shredding it down to a pulp. Blending the smoked trout dip too much can leave a texture that just kind of flops in your mouth.
- Transfer the smoked trout dip from the processor to a serving bowl.
Notes
- Sometimes I put extra lemon juice for a fresher taste. Other times I'm in the mood for extra garlic or salt for a savory kick!
- You can refrigerate it for an hour or two until it is chilled. However, I usually get too excited and put the trout dip straight into a serving bowl to start munching.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 355Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 84mgSodium: 571mgCarbohydrates: 4gFiber: 0gSugar: 2gProtein: 15g
