This creamy smoked trout dip is bold yet fresh, featuring chives, dill and lemon. To keep things light and satisfying, this recipe uses a combination of Greek yogurt and crème fraîche instead of cream cheese, sour cream or mayonnaise.
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To make this trout dip extra creamy, I call for straining the yogurt which removes excess liquid—this essentially makes labneh, a thick Mediterranean dip. The process is simple and is completely hands-off, but it does mean you need to plan a bit!
How Long Smoked Trout Dip Lasts
Trout dip will last up to three days stored in an airtight container in the refrigerator. If you’re planning to make this ahead of time to serve guests, I recommend making it no more than 2 days in advance.
How to Make Smoked Trout Dip
- Strain the Greek yogurt by placing it in a double layer of cheesecloth (or coffee filters) set in a strainer over a bowl. Let the yogurt strain, in the refrigerator, for at least an hour until thickened.
- Combine the strained yogurt, crème fraîche, herbs, lemon juice and zest; season with salt and pepper.
- Remove the skin and bones from the smoked trout and break into large chunks. Add the trout to the dip and mix, using a fork (this helps to break up the fish), until the trout is broken into small pieces.
- Give the dip a taste and season with additional salt, pepper and lemon juice as needed.
- If making ahead, cover and refrigerate until ready to serve.
What kind of smoked trout to use
I recommend using refrigerated smoked trout fillets. You can find them—in airtight packaging—in the refrigerated section of your grocery store near the meat/seafood counters or the deli meat and cheese area.
Most refrigerated smoked trout comes in 8-ounces package. Some of my favorite brands include, Ducktrap, Trader Joe’s, and Northern Waters Smokehaus which offers THE BEST mail-order smoked fish.
You can use canned smoked trout if that’s all that’s available, but the flavor and texture won’t be the same.
Use any leftover trout in this Smoked Trout Salad featuring a creamy horseradish dressing. If you have leftover crème fraîche from this recipe, you that in the dressing instead of yogurt.
How to serve smoked trout dip
I prefer to serve this dip cold. Not only is it easier (you can make it ahead and chill it until ready to serve), but I find smoked fish dips are more enjoyable eaten cold or at room temperature.
To serve this dip warm, transfer it to a shallow ovenproof dish and top with buttery breadcrumbs; bake at 375ºF (190ºC) until topping is golden brown and dip is warmed through, about 20 minutes.
Variations on this trout dip:
- Add prepared horseradish
- Add chopped capers
- Use cream cheese instead of Greek yogurt
- Use sour cream instead of crème fraîche
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Smoked Trout Dip with Crème Fraîche & Herbs
- ¾ cup wholemilk greek yogurt *
- ¼ cup crème fraîche
- 1 lemon, juiced and zested
- 3 tablespoons chopped chives, plus more for serving
- 1 tablespoon chopped fresh dill, plus more for serving
- Kosher salt and cracked black pepper
- 8 ounces smoked trout, skin and bones removed
- Olive oil for serving
- Place Greek yogurt in a double layer of cheesecloth (or a coffee filter) set in a fine mesh strainer set over a bowl; transfer to refrigerator and let strain at least 1 hour, or up to overnight.
- Mix together strained yogurt, crème fraîche, 1 tablespoon lemon juice, 1 teaspoon lemon zest, chives, dill and a ¼ teaspoon each salt and pepper in a medium bowl. Add trout and, using a fork, mix to combine until trout flakes into small pieces. Taste and adjust seasoning as needed with salt, pepper and lemon juice.
- To serve, drizzle dip with olive oil and top with more chives, dill, and pepper.