Bold yet fresh in flavor, this smoked trout dip is made with strained yogurt (to make it ultra-creamy), crème fraîche, lemon, chives and dill.
- 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.
Stored in an airtight container in the refrigerator, this dip can be made up to 3 days ahead of time, though it’s best enjoyed within 2 days.
Greek yogurt: since we’re basically making labneh with the yogurt, you can swap the strained yogurt for ½ cup labneh.
- Serving Size: 1/8 of the recipe (3 Tbsp.)
- Calories: 107
- Sugar: 3g
- Sodium: 101mg
- Fat: 6.5g
- Saturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 23mg
Keywords: smoked trout dip recipe, smoked trout dip, smoked trout dip with creme fraiche, trout dip