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finished Smoked Trout Dip served in a white bowl, garnished with fresh dill. The creamy, pink dip is presented on a wooden board with slices of toasted baguette bread and garnishes like lemon and cucumber in the background, ready for serving.

How to Make a Smoked Trout Dip: Taste Amazing

By Nancy
Craving something smoky and creamy? Smoked Trout Dip: is your new go-to appetizer. Learn the secrets to making it irresistible.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Appetizer, Dip
Cuisine American
Servings 6
Calories 150 kcal

Ingredients
  

  • 200 g smoked trout skin removed and flaked
  • 120 g cream cheese softened
  • 60 g sour cream or Greek yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh dill chopped (or chives)
  • 1 teaspoon Dijon mustard
  • 1 small garlic clove minced
  • Salt and black pepper to taste
  • Optional: a few dashes of hot sauce

Instructions
 

Step 1: Flake the Trout

  • Break apart the fish using a fork. Don’t shred it to dust leave some texture.

Step 2: Soften the Cream Cheese

  • Let it sit out for 10 minutes. If you forget, microwave

Step 3: Mix the Base

  • Combine cream cheese, sour cream, and a squeeze of lemon. Stir until it looks unified

Step 4: Add the Flavor Builders

  • Fold in dill, capers, green onions, and black pepper. Don’t mash fold. The dip should look speckled and lively.

Step 5: Introduce the Trout

  • Gently combine the fish with the creamy mixture.

Step 6: Taste and Adjust

  • too mild? Add salt, lemon, or pepper. Too thick? A splash of sour cream.

Notes

Nutritional Information

  • Calories: 150
  • Protein: 10g
  • Fat: 11g
  • Carbs: 3g
  • Omega-3s
  • Sodium
Keyword Smoked Trout Dip