Smoked Trout Dip
Smoked Trout Dip
2 cups | 10 minutes
Sometimes the simple snacks are the ones that deserve your attention and this Smoked Trout Dip is definitely one of those. Smoky trout and fresh herbs are mixed together with creamy crème fraîche, in a dip thats easy to whip up and impossible to stop eating. Whether you're hosting a casual get-together or just need a snack to enjoy with a glass of wine, this one is here to elevate your snack game.
It’s crazy how taste buds evolve over time…ten years ago, you couldn’t have even bribed me to go near tinned fish, but these days you’d be hard pressed to catch me without a sampling of tins in my pantry. Albacore and ‘chovies are non-negotiable in the pantry stash but a recent(ish) favorite addition has been smoked trout. It is deliciously savory, obviously smoky, and a little sweet in aroma. It’s an easy way to bulk up a salad, great in a pinch with some rice and an avocado, but I love having it on hand for this Smoked Trout Dip if hosting pals comes up last minute.
Smoky trout, punchy shallots, fresh dill and chives are mixed together with creamy, tangy crème fraîche, to create this Smoked Trout Dip that’s easy to whip up and impossible to stop eating. Whether you're hosting a casual get-together or just need an app to enjoy with a glass of wine, this recipe is here to elevate your snack game.
Where to find tinned smoked trout?
I love having a tin or two of the Trader Joe’s smoked trout on hand, especially since it’s only a few bucks, but Fishwife makes a delicious tinned smoked rainbow trout and usually is available to snag at Whole Foods or from their online shop. You could also swap in a tinned smoked salmon from Fishwife or Ekone. Whatever you buy, get the oil-packed option—it lends an extra richness and I think it has a better, softer texture.
Fintastic tips for your dip
Get a little wild and swap the crème fraîche for cream cheese and smack this on a bagel, or swap it for labneh and spread it down a toasted baguette, you’re welcome.
I had a similar style dip at a party once topped with trout roe and I haven’t stopped thinking about it since. So if you’re looking to elevate this a bit more, trout roe or caviar would be incredible on top.
As mentioned, this is so delicious alongside a glass of wine. A Sancerre would play well with the oily fish, the bubbly acidity of a Brut or Prosecco would be delightful between bites, and the citrusy minerality of a Pouilly-Fumé would strike a lovely balance.
Smoked Trout Dip
2 cups | 10 minutes
Ingredients
3.9 ounces can smoked trout packed in oil
6 ounces crème fraîche
1 shallot
1 tablespoon chives
1 tablespoon dill
½ teaspoon fresh cracked pepper
½ teaspoon kosher salt
flake salt
kettle chips or toasted baguette slices for dipping
Instructions
Start by getting your prep work out of the way. Finely dice 1 shallot and enough chives and dill until you have a heaping tablespoon of each.
Open the can of smoked trout and discard any excess oil. Add the trout to a small bowl and use two forks to gently flake it apart to your desired texture. I like to keep it a little chunky for some texture in the dip but small since we’re eating it with chips.
Add the finely chopped shallot, chives, and dill to the trout, then stir in 6 ounces of crème fraîche, ½ teaspoon fresh cracked pepper and ½ teaspoon kosher salt. Mix everything together until it’s creamy and well combined.
Garnish with a little extra dill and a sprinkle of flaky salt for that perfect salty finish. Serve with crispy kettle chips or toasted baguette slices for dipping.
