Smoked Trout Dip

Easy to make and oh-so impressive, this smoked trout dip will wow your friends and family.

Easy to make and oh-so impressive, this smoked trout dip will wow your friends and family.

You know how sometimes you’re at someone’s house, at a party or for a holiday, and they serve something super delicious and super special, and when you compliment them on it, they say, “Oh, it’s just something I threw together”?

Well, this smoked trout spread is that sort of thing. And if you make it, you, too, can be one of those people that effortlessly impresses their guests.

So how do you make it? You buy a few ingredients—smoked trout, cream cheese, sour cream—and then press the button on your food processor. That’s pretty much it.

My recipe builds on that basic idea by adding lemon juice, lemon zest, and pepper, and then I stir in a little more trout and chopped fresh chives. If you want to make it especially quick and easy, you can simply combine it all in the food processor. But I like the dip with a little texture, so I stir the last ingredients in by hand.

If you want, you can enhance this idea even further. You could add a hint of tabasco, horseradish, or Worcestershire sauce. You could use scallions or finely chopped onion instead of the chives. Or add some parsley or capers. You could substitute mayonnaise or yogurt for all or some of the sour cream. Or Neufchâtel (reduced fat cream cheese) for the regular cream cheese.

But whatever you do, don’t overdo it. This should be trout and cream cheese and e-z.

Look for smoked trout at better supermarkets, delis, and specialty food stores. Typically, it’s sold as fillets in vacuum-sealed packages. Get it home, mix it up, and serve your Smoked Trout Dip with toasts, crackers, or veggies—any of your favorite dippers.

Then sit back and soak up the compliments.

Christine :)


Smoked Trout Dip

  • Author: Allie McDonald
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6-8


Easy to make and oh-so impressive, this smoked trout dip will wow your friends and family.


  • 2 lemons
  • 1/2 c. sour cream
  • 1 tsp. pepper, or more to taste
  • 8 oz. smoked trout, skin removed, flaked
  • 1 (8 oz.) package cream cheese

1/4 c. chopped fresh chives


  1. Zest the lemons and set the zest aside. Halve and squeeze the lemons to yield 1/4 cup of juice.
  2. Put the lemon juice, sour cream, pepper, and about half of the trout in a food processor and pulse until smooth.
  3. Transfer to a medium bowl and stir in the chives, lemon zest, and remaining trout. Add more lemon juice and pepper to taste.
  4. Serve immediately, or cover and refrigerate and refrigerate for up to about a day (ideally return it to room temperature before serving).
Smoked Trout Dip

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