Smoked Trout Dip with Lemon and Chives
A smoky, tangy dip that tastes like it came from a roadside fish shack, perfect with chips, crackers, or cucumber rounds.
Prep: 15 · Cook: · Total: 15 · Serves: 8 · Difficulty: Easy · Rating: 4.7/5 (132 reviews)
INSPIRED BY
Inspired by smoky fish spreads found at Great Lakes taverns and seafood counters.
Story
Somewhere off a two-lane highway, there is always a bar with a neon beer sign and a cold fish dip behind the counter. This is that vibe, but you do not need the road trip to get it. Crack the chips, crank the lemon, and let the smoke do the talking. If you show up with this bowl, you are instantly the MVP of the table.
By Theo
Ingredients
- 8 oz smoked trout, skin removed, flaked
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 Tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp prepared horseradish (optional)
- 1 Tbsp lemon juice
- 1/2 tsp lemon zest
- 2 Tbsp chopped chives
- 1 Tbsp chopped dill
- Black pepper, to taste
- Potato chips, crackers, or sliced cucumbers, for serving
Instructions
- In a bowl, mash the cream cheese until smooth.
- Stir in sour cream, mayonnaise, Dijon, and horseradish if using.
- Add lemon juice, zest, chives, dill, and a few grinds of black pepper.
- Fold in the smoked trout, leaving some bigger flakes for texture.
- Taste and adjust with more lemon or pepper. If it tastes flat, add a pinch of salt, but go easy because the fish is salty.
- Chill 10 minutes if you can, then serve with chips, crackers, or cucumber rounds.
Chef Tips
- If your smoked trout is very dry, add an extra spoonful of sour cream.
- A dash of hot sauce is fair game.
- For a smoother dip, mix first, then pulse briefly in a food processor.
- Make it a spread, pile it on toasted rye or bagels for lunch.
Cook's Notes
- **Texture:** Fold the fish in last so you keep big smoky flakes.
- **Heat:** Horseradish gives a clean punch, hot sauce works too.
- **Serve:** Potato chips are the move, thick kettle style if you can.