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Smoked Trout Dip with Crème Fraîche & Herbs

5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Draining time 1 hour
Total Time 1 hour 10 minutes
Yield 1 ⅔ cups
Category Appetizer
Cuisine American/European
Author Lauren Grant


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: 1/8 of the recipe (3 Tbsp.)Calories: 107kcalCarbohydrates: 3gProtein: 9gFat: 6.5gSaturated Fat: 3gCholesterol: 23mgSodium: 101mgSugar: 3g
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