My homemade Smoked Trout Dip is an irresistible crowd-pleaser, and it takes just 10 minutes to make!
The star of the show is, of course, smoked trout. Flaky and rich with a hint of smokiness, it adds a depth of flavor that’s irresistible. Balanced by the creamy richness of crème fraîche, a touch of fresh lemon juice, and lots of fresh herbs (I like tarragon and chives!), this is an easy, elegant appetizer for any meal, including breakfast or brunch! If you are more of a hot-smoked salmon lover, give this creamy salmon salad a try!
If you love this homemade seafood spread, you’ve gotta try my No-Cook Smoked Salmon Salad (perfect on bagels) or my Make-Ahead Salmon Rillettes. They’re great additions to any Bagel Board brunch! Or check out all of our easy brunch recipes!
What You’ll Need
- Smoked Trout: You can find smoked trout next to other smoked seafoods, such as smoked salmon, in the refrigerated section typically not far from cheese or seafood counters.
- Crème fraîche or sour cream: I prefer crème fraîche to cream cheese (I like a tangier taste and a smoother texture). I also really like this trout dip recipe with sour cream. You can switch things up or mix-and-match to suit your preference!
- Fresh herbs, like tarragon and chives
- A lemon: We’re using both the lemon zest and the juice.
- Freshly ground black pepper: To season everything.
For serving, be sure to grab crackers, crudité, endive leaves, or a sliced baguette.
Ingredient Substitutions
- Seafood: You can absolutely used smoked salmon or whitefish if you like.
- For an extra creamy dip with a little less tang, use Neufchâtel cheese instead of creme fraiche. Other good alternatives are sour cream, plain Greek yogurt, or softened cream cheese.
- Want a bit of crunch? Fold in some chopped toasted walnuts or pecans!
- Lemon juice: If you don’t have fresh lemons, you can substitute with a splash of white wine vinegar.
Quick and Easy Instructions
Making trout dip is an easy 2-step process.
- First, break the trout into small pieces, then add to a bowl. Combine the remaining dip ingredients, then use a fork to mash everything together. You can leave it a little chunky or keep mashing until it’s very smooth — your choice!
- Refrigerate, then serve! You can absolutely enjoy the dip immediately, but the flavor will only intensify the longer it sits. I recommend transferring to a glass container with a lid (or covering tightly with plastic wrap), then refrigerating for 2 hours or up to 4 days.
That’s it! If you like, you can garnish with additional fresh herbs or lemon zest before serving. Just makes for a more beautiful presentation (which is nice when eating beige foods, ya know?)
Prefer A Creamy Texture?
No problem! Transfer the dip to a food processor then pulse or blend until you reach your desired consistency. You can make it as smooth and creamy as you like!
If you want it mostly smooth with just a little texture, reserve about ¼ cup of the flaked trout pieces, blend the rest of the dip, then stir those in at the end. Enjoy!
Ari’s Best Tips!
- There’s no need to remove the trout bones! They’re so tiny and small that even if you physically see them in the dip, you likely won’t notice them from a textural standpoint. Also, it would take forever to remove them.
- Don’t overmix the dip once the trout is added; you want to maintain some texture from the fish.
- Consider adding 1 Tbsp chopped capers (drained) for an extra briny flavor.
- Please use fresh herbs for this recipe! They really help to temper the smokiness of the fish and create a balanced flavor. If you do use dried herbs, remember that they have a more concentrate flavor. Start with ½ teaspoon and adjust to suit your taste.
Make-Ahead, Leftovers, & Storage
This is the perfect make-ahead smoked trout recipe! Simply prepare it according to the recipe and store it in an airtight container in the refrigerator for up to 4 days.
Can you freeze smoked trout dip? It’s best enjoyed fresh, but if you need to freeze it, do so in an airtight container for up to 2 months. Thaw in the refrigerator overnight before serving and stir well to recombine any separated ingredients.
Serving Suggestions
- Serve the Smoked Trout Dip with an assortment of crackers, sliced baguette, or crunchy vegetables like celery sticks, carrot sticks, or cucumber slices.
- Spread it on toasted bread or bagels for a tasty breakfast or brunch option.
- Use it as a filling for stuffed mushrooms or mini phyllo cups for elegant appetizers.
Smoked fish perfection, and the perfect addition to any brunch or dinner at home!
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10-Minute Smoked Trout Dip with Crème Fraîche
Video
Equipment
Ingredients
- 8 oz (227g) smoked trout filet
- ½ cup + 2 Tbsp (150ml) crème fraîche or sour cream
- 2 Tbsp fresh tarragon, finely chopped
- 2 Tbsp chives, thinly sliced, plus more for serving
- 1 medium lemon, zested, plus ½ lemon juiced, about 2 Tbsp
- ½ tsp freshly ground black pepper
- For serving: sliced baguette, crostini, crackers, crudité, or endive leaves
Instructions
- Combine dip ingredients. Break the trout into small pieces (either by hand or with two forks), then place in a mixing bowl. Add ½ cup + 2 Tbsp crème fraîche, 2 Tbsp chopped fresh tarragon, 2 Tbsp sliced chives, 2 tsp lemon zest, 2 Tbsp fresh lemon juice, and ½ tsp black pepper. Use a fork to mash the mixture together until thoroughly mixed.
- Optional: refrigerate, then serve! The smoked trout dip can be enjoyed immediately, but the flavors will intensify as it sits. Store covered in a refrigerator (I let it sit for ~2 hours) for up to 4 days. Just before serving I like to garnish with additional sliced chives and lemon zest. Serve with sliced baguette, crudité, or in endive leaves!
Notes
- Nutrition facts assume 4 servings and are for the trout dip only. They do not include baguette, crudité, crackers, etc.
- Make-ahead: Prepare the dip according to the recipe, then store it in an airtight container in the refrigerator for up to 4 days.
- While possible to freeze, I don’t recommend it. The texture of the dip will alter during freezing and thawing. If you do end up freezing it, be sure to use it within 2 months.
This recipe is easy and so delicious. Crème fraîche made this dip extraordinary. I added lemon for brightness. Will add capers next time. Served with crackers and cucumber slices. Sooooo so good.
Thank you, Debbie! I love the addition of crème fraîche too! Easy and delicious. xo, Ari
My son said this was his favorite dish of Thanksgiving 2024. It was a big hit!
Aw yay! Hope it makes a repeat appearance this year! -Ari