Smoked Trout Dip

5 from 5 votes

Smoked Trout Dip is a quick and easy homemade dip recipe. With juicy trout, cream cheese, lemon and dill this dip has a ton of flavor.

Prep Time15

Total Time15

Course: Appetizer, dip

Cuisine: Western

Keyword: smoked trout dip

Servings:

Calories: 217kcal

Author: Adrianne

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 😉👍.

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