How to Make a Smoked Trout Dip: Taste Amazing
Craving something smoky and creamy? Smoked Trout Dip: is your new go-to appetizer. Learn the secrets to making it irresistible.
Ingredients
- 8 oz Smoked trout fillets skin and bones removed
- 4 oz Cream cheese softened
- ¼ cup Sour cream
- 2 tbsp Mayonnaise
- 1 tbsp Fresh lemon juice
- 1 tbsp Fresh dill chopped (plus extra for garnish)
- 1 tbsp Fresh chives minced
- 1 tsp Prepared horseradish
- ½ tsp Worcestershire sauce
- ¼ tsp Garlic powder
- ¼ tsp Onion powder
- Salt and freshly ground black pepper to taste
- Dash Hot sauce optional
Instructions
- ❶ Prepare the trout: Carefully check the smoked trout fillets and remove any remaining skin and bones. Flake the trout into small pieces using your fingers or a fork. Tip: Hold the trout up to a light source to spot any tiny bones that might be hiding in the flesh. Removing all bones is crucial for a pleasant smoked trout dip experience.❷ Combine base ingredients: In a food processor, combine cream cheese, sour cream, and mayonnaise. Pulse until smooth and well incorporated to form the creamy base of your smoked trout dip. For the creamiest smoked trout dip, ensure your cream cheese is properly softened to room temperature. Cold cream cheese can result in lumps.❸ Add flavorings: Add lemon juice, chopped dill, chives, horseradish, Worcestershire sauce, garlic powder, and onion powder to the processor. Pulse a few times to combine. Fresh lemon juice brings a brightness to the smoked trout dip that bottled juice simply cannot match. The acid cuts through the richness and enhances all the other flavors.❹ Incorporate the trout: Add about ¾ of the flaked smoked trout to the food processor. Pulse just a few times to incorporate the trout while maintaining some texture – overprocessing will make your smoked trout dip too smooth. The key to a perfect smoked trout dip is maintaining some texture. You want some recognizable pieces of trout throughout the dip, not a completely smooth paste.❺ Finish by hand: Transfer the mixture to a bowl and fold in the remaining flaked trout pieces for additional texture. Season your smoked trout dip with salt, pepper, and hot sauce (if using) to taste. Always taste your smoked trout dip before final seasoning. Smoked trout can vary in saltiness, so adjust accordingly.❻ Chill: Cover the smoked trout dip and refrigerate for at least 30 minutes to allow flavors to develop and meld together. Patience yields the best smoked trout dip! The flavor improves significantly after ingredients have had time to meld in the refrigerator.❼ Serve: Transfer the smoked trout dip to a serving bowl, garnish with extra dill sprigs and a sprinkle of lemon zest. Serve with your choice of accompaniments. For an elegant presentation, drizzle your smoked trout dip with a small amount of good quality olive oil and sprinkle with pink peppercorns or capers. Pro Tip: For the best flavor in your smoked trout dip, bring it out of the refrigerator about 15 minutes before serving to take the chill off. Cold temperatures can dull flavors, and allowing your smoked trout dip to warm slightly will enhance its complex taste profile.Smoked Trout DipSmoked Trout DipSmoked Trout DipSmoked Trout DipSmoked Trout Dip
Notes
Nutritional Information
Smoked Trout Dip (per 2-tablespoon serving):
| Nutrient | Amount |
|---|---|
| Calories | 85 |
| Protein | 5g |
| Carbohydrates | 1g |
| Fat | 7g |
| Saturated Fat | 3g |
| Cholesterol | 25mg |
| Sodium | 150mg |
| Potassium | 45mg |
| Omega-3 Fatty Acids | 0.4g |
| Vitamin D | 15% DV |
| Calcium | 2% DV |
| Iron | 1% DV |