Lemony Smoked Trout Dip Recipes

SMOKED TROUT DIP RECIPE - (4.2/5)

Steps:

• Flake the fish off of the skin into a large bowl Mix in the mayo, cream cheese, and lemon juice to the desired consistency you prefer (I prefer my smoked trout dip extra creamy, so if you like yours drier, use less mayo than I have written here). Add the other ingredients and combine.

LEMONY SMOKED TROUT DIP

Steps:

• Using a fork, mix trout, labneh, crème fraîche, lemon juice, 3 Tbsp. chives, and 1 Tbsp. dill in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired.
• Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.
• Do Ahead
• Dip can be made 2 days ahead. Cover and chill.

SMOKED TROUT DIP

Steps:

• With gloved hands, flake the fish into a bowl, removing the skin as you go. Add the mayonnaise, sour cream, parsley, seafood seasoning and pepper, and mix gently. Add the lemon juice and toss once again to mix. Plate in a terrine and sprinkle with the chopped chives as garnish. Serve with crostini.

ASHLEI'S SMOKED TROUT DIP

Steps:

• Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.

SMOKED TROUT DIP

Steps:

• Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.