Smoked Trout Dip is a quick and easy homemade dip recipe. With juicy smoky trout, cream cheese, lemon and fresh herbs this smoked trout spread has a ton of flavor going for it. Perfect to serve as a starter, bagel spread or chip dip this smoked trout dip recipe works for multiple occasions. Pair it with crackers, toasts, crisp vegetables or simply a bag of chips 😁👌.
Recipes like the Cream Cheese Bacon Dip, Cream Cheese Salsa Dip, Chive and Onion Cream Cheese and the Cream Cheese Onion Dip are all made using cream cheese.
The Bacon Cheese Cob Loaf, Spinach Cob Loaf, Baked Brie With Red Pepper Jelly and the Brie Bread Bowl are all popular dip or cheese dip recipes.
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🤍 Recipe Highlights
I have summarised everything that you will come to know and love (LOVE ❤) about this smoked fish dip with cream recipe in the points below:
- Super, super easy.
- Super, super fast.
- Read the 2 points above again 😂 😂.
- Simple ingredients: you can get what you need for this recipe at the local shops (everyday ingredients). No need for a trip to the deli or anywhere fancy. Coles, Woolies, Walmart and Tesco will all have what is needed.
- Party starter: everyone needs a couple of party starters for entertaining. This combination works as the colours pop but you don't need to spend hours of time or energy in the creation of it.
- Flavor: this dip has a ton of flavour in it!! Store bought dips don't compare. Plus you have the added bonus of knowing every single thing that went into making the dip and knowing there is no funny additives or preservatives.
- Somewhat sophisticated: there is something about smoked trout and smoked salmon that denotes a special mystery. More than just a simple combination of ingredients this elegant pairing delights with taste, texture and something a little bit different.
- Cast your eye back to the top 2 points I make here in my summary and read them again 😁😂.
🥗 Ingredients
The photo below is to show you everything you need to make the smoked trout dip recipe. Please refer to the printable recipe card for specific ingredient measurements as well as detailed instructions.
As you can see the recipe calls for:
- Garlic powder: you will find this in the herbs and spices section of the supermarket. It is excellent to use in dips, convenient and packs the typical garlic punch.
- Onion powder: as above. With both of these spices they can dry out in the bottle if not used for a long time. This is something to keep in mind if you have it in the pantry, yet haven't used it for a while. Check it before you head to the shops, so you don't come home and then 'oh no' have to head back to the shops for that one ingredient 😉👍.
- Capers: you will find these in a bottle or tin in the area of the supermarket where the olives and pickled onions are. We want to drain them (using a sieve) but not rinse them.
- Dill: fresh dill is a herb that pairs exceptionally well with seafood. It has a somewhat licorice flavor, is darker green than parsley or basil and has soft frond like leaves with reasonably thick stems.
- Smoked trout: There will be 2 types of smoked trout that you see at the grocery store. One is bright orange (very similar) to traditional smoked salmon and sold in a flat sealed plastic packet. The second will be the actual fish smoked with skin on and head removed. I use the 1st type (see photo above) as it has no skin or bones to be removed and is convenient. It has a smokey flavor which makes for a delicious appetizer!
- Lemon: we want to use an actual lemon for the recipe, not lemon juice. This is because we zest the skin of the lemon and add that to the dip. We are not using lemon juice as we don't want to water down the thick creamy texture of the dip.
- Greek yogurt: smooth and thick, Greek yogurt is an excellent dip ingredient and my preference to use over mayonnaise or sour cream.
- Cream cheese: we use 1 standard block of cream cheese and you can use regular or a low fat version.
Top Tip: I like to provide you with a number of substitutions and variations giving you an array of options when making my recipes. If in doubt of any of the above ingredients, or wanting alternatives, read this section (further below) before jumping into the instructions on how to make the recipe which are coming next 😉👌.
🍳 Instructions
Here are the step by step instructions to make the recipe. We start by zesting the lemon.
- Zest the lemon (Photo 1)
👩🍳 How to Make Smoked Trout Dip
To make the smoked trout dip start by using a micro plane zester and cutting board to zest the lemon.
- Chop the smoked trout (Photo 2)
Then use a knife and roughly chop the smoked trout into pieces like you see me having done in the photo above. This is so that we can reserve some of it for a little texture when we are serving the dip.
- Chop the dill (Photo 3)
Next we want to use kitchen scissors and a small glass to remove the thick stems and chop the dill. This is so that we have a measured amount that we are using in the dip.
Next we want to add all of the ingredients to the food processor. Like you see in the photo below.
- Add the ingredients to the food processor (Photo 4)
Add the cream cheese, Greek yogurt, chopped smoked trout, lemon zest, dill, garlic powder and onion powder to the food processor and give it a pulse to combine.
Then remove the lid of the food processor and use a spatula to scrape down the insides of the bowl.
Next give it one final pulse then use the spatula to transfer the combined dip to a serving bowl.
🍽 Serving Suggestions
You have a world of options available to you when it comes to serving the dip. You might even like to use it as a spread for a bagel or sandwich.
Otherwise Pita Chips, Crostini or Tortilla Chips are homemade options you can try. They or toasted baguette slices or bagel chips will give the dish a sophisticated style.
If you are not looking for sophistication and want to keep it super simple then use your favorite crackers or simply open a bag of crisps or chips as we Aussies say and throw them on a serving plate with the dip it a bowl.
For some healthy serving options try pairing the dip with some carrot and celery sticks or sliced cucumber lengths.
I like to give it a garnish with the leftover pieces of trout, some more lemon zest and dill. I feel that this helps to inform the eaters what is in the dip and give them a 'heads up' or sense of what the flavor will be before they dive in. Not everyone enjoys fish or smoked fish for that matter, but for those that do, this dip will be a dream come true 😉👌.
For a wine pairing try a chilled rose or a crisp glass of pinot gris. I find red wine a bit heavy to serve with this dip but if you want to then I recommend a smooth glass of pinot noir.
👍 How to Guide
How to Store
Store the dip in the fridge until you are ready to serve it. Then serve it chilled (it will warm to room temperature) with crackers or chips.
You can also store leftovers of the dip in the fridge for 2-3 days in a sealed, airtight container. The little bit of liquid that seeps out of the dip can be drained before serving.
The dip is not suitable to be frozen or heated.
😉 Substitutions and Variations
Here are my sub ins and outs that you might be thinking about as you read the post and I will tell you if I think they will work or why they won't:
- There will be 2 types of smoked trout that you see at the grocery store. One is bright orange (very similar) to traditional smoked salmon and sold in a flat sealed plastic packet. The second will be the actual fish smoked with skin on and head removed. I use the 1st type as this has no skin or bones to be removed and is convenient.
- Where I am using Greek yogurt, you can use mayonnaise or sour cream or a combination of both to the equivalent amount ie 1 cup.
- I don't recommend using salt as the trout is quite salty already but you can add a small amount of black pepper if you wish too.
- For dill alternatives, you can use chives, fennel, parsley, basil, thyme, chervil or tarragon. (Fresh not dried) 😁👌.
- I roughly chop the cream cheese into small cubes before adding it to the food processor as I find this better balances it (the appliance).
💡 Tasty Tips
Here are my top tips and tricks that I want to share with you so that you master the recipe from the get go:
- The reason why we chop the dill with kitchen scissors before adding it to the food processor is so that we can measure the amount and then add the specified amount (ie 2 tablespoons) to the recipe. We don't want to under or over do it with this herb, so taking this step ensures accuracy of flavors.
- I like to have the dip have a creamy but also slightly textured chunky appearance and texture. To achieve this we only pulse until the ingredients come together, ie not over blitz. If you want a smoother textured dip, you can blitz it for a little bit longer.
- I also like to put the combined dip into the fridge once it has been transferred into the serving bowl. This is not essential, however, I find that it chills the dip and firms it a little which I enjoy. You my friend can do the same or serve it straight from the bowl once you have made it.
- The dip will make around 2 cups. If you look at the small terracotta bowl I am serving it for the photos throughout the post, you will have enough dip to fill that twice or serve 2 small bowls of it simultaneously.
- For more dip ideas you might like to try the French Onion Cob Loaf, Roast Capsicum Dip, Corn Dip With Cream Cheese, Chili Cream Cheese Dip or festive Christmas Dip 😉👍.
- If you like to make super quick dips or cheese then you might like to try the Microwave Brie and use that to make the Baked Brie With Cranberry Sauce, Baked Brie with Garlic or the Cranberry Brie.
🤓 Frequently Asked Questions
What to pair with smoked trout?
Smoked trout pairs well with lemon and dill. Serve it with mashed potatoes and salad for dinner or turn it into a dip with cream cheese.
Can I eat smoked trout raw?
Smoked trout is a cooked product. So it is ok to eat it raw. If in doubt read the packaging on the specific type of smoked trout you purchase and remove any skin or bones before consuming the fish.
Do you eat smoked trout hot or cold?
Smoked trout can be eaten hot or cold.
😍 More Easy Appetizer Recipes
Chips, dips, meatballs, baked cheese, sausage rolls and cocktail sausages are all great ways to get the party started. Here are some more ideas to help you organise your food ideas and feed your guests be they family, friends, neighbours or work buddies:
- Brie Cranberry Tarts
- Chicken Ribs
- Brie Croissant
- Cocktail Sausage Rolls
- Mini Meatballs
- Chicken Sausage Rolls
- Mini Pancakes
- Cocktail Sausages
- Mini Croissant Sandwiches
- French Onion Cob Loaf
It is time to get our smoked trout on my friend! You can also find all of my dips and spreads recipes or seafood recipes in the one spot.
Adrianne
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📖 Recipe
Smoked Trout Dip
Ingredients
- 2 tbs lemon zest Note 1
- 200 grams/ 7 oz smoked trout Note 2
- 2 tbs dill Note 3
- 250 grams/ 8 oz cream cheese chopped into small cubes, Note 4
- 1 cup/250 ml Greek yogurt Note 5
- ⅓ cup capers drained, not rinsed, Note 6
- 1 teaspoon garlic powder Note 7
- 1 teaspoon onion powder Note 8
To serve
- crackers
- chips
Instructions
- Lemon: use a micro plane zester and cutting board to zest the lemon and measure 2 tablespoons (for the dip). Plus a little bit extra for serving the dip.
- Smoked trout: use a knife and cutting board to roughly chop the smoked trout and then set aside a few pieces to use when serving the dip.
- Dill: use kitchen scissors to trim the stems from the leaves then finely chop the dill and measure 2 tablespoons. Plus a little bit extra for serving the dip.
- Combine: add the cream cheese, Greek yogurt, smoked trout, capers, lemon zest, dill, garlic powder and onion powder to the bowl of the food processor and pulse for 2-3 seconds to combine. Then remove the lid of the food processor and use a spatula to scrape down the insides of the bowl. Next give it another quick pulse for 2-3 seconds. Then remove the lid again and use the spatula to transfer the combined dip to a serving bowl.
- To serve: garnish the top of the dish with the leftover trout pieces, some lemon zest and dill leaves. Provide crackers, chips or toasted bread with a cheese knife for serving.
Notes
- Note 1 Lemon: we want to use an actual lemon for the recipe, not lemon juice. This is because we zest the skin of the lemon and add that to the dip. We are not using lemon juice as we don't want to water down the thick creamy texture of the dip.
- Note 2 - Smoked trout: There will be 2 types of smoked trout that you see at the grocery store. One is bright orange (very similar) to traditional smoked salmon and sold in a flat sealed plastic packet. The second will be the actual fish smoked with skin on and head removed. I use the 1st type as this has no skin or bones to be removed and is convenient.
- Note 3 - Dill: is a herb that pairs exceptionally well with seafood. It has a somewhat licorice flavor, is darker green than parsley or basil and has soft frond like leaves with reasonable thick stems.
- Note 4 - Cream cheese: we use 1 standard block of cream cheese and you can use regular or a low fat version.
- Note 5 - Greek yogurt: smooth and thick, Greek yogurt is an excellent dip ingredient and my preference to use over mayonnaise or sour cream.
- Note 6 - Capers: you will find these in a bottle or tin in the area of the supermarket where the olives and pickled onions are. We want to drain them (using a sieve) but not rinse them. This is a standard 100 gram bottle (3.8 oz).
- Note 7 - Garlic powder: you will find this in the herbs and spices section of the supermarket. It is excellent to use in dips, convenient and packs the typical garlic punch.
- Note 8 - Onion powder: as above. With both of these spices they can dry out in the bottle if not used for a long time. This is something to keep in mind if you have it in the pantry, yet haven't used it for a while. Check it before you head to the shops, so you don't come home and then 'oh no' have to head back to the shops for that one ingredient 😉👍.
Penny Simpson says
Yum!! So good.
Sarah Parker says
Great tasting dip! It has so much flavor. We loved it.
Adrianne says
Thanks Sarah for your feedback 😄.