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.
¾cupwholemilk greek yogurt *
1lemon,juiced and zested
3tablespoonschopped chives,plus more for serving
1tablespoonchopped fresh dill,plus more for serving
Kosher salt and cracked black pepper
8ouncessmoked 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