📝 About This Recipe
This elegant spread celebrates the deep, campfire-kissed flavor of flaky smoked trout, balanced by a bright, velvety base of cream cheese and crème fraîche. A hint of prepared horseradish and fresh lemon zest cuts through the richness, while aromatic dill adds a garden-fresh finish. Whether served at a sophisticated cocktail party or a casual lakeside picnic, this dip is a timeless coastal classic that highlights the delicate texture of the fish.
🥗 Ingredients
The Fish
- 8 ounces Smoked Trout Fillets (skin removed and flaked into bite-sized pieces)
The Creamy Base
- 8 ounces Cream Cheese (full-fat, softened to room temperature)
- 1/4 cup Crème Fraîche (can substitute with sour cream for more tang)
- 2 tablespoons Mayonnaise (high-quality or homemade preferred)
Aromatics & Seasoning
- 3 tablespoons Fresh Dill (finely chopped, plus extra for garnish)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Prepared Horseradish (drained of excess liquid)
- 1 teaspoon Lemon Zest (from about half a large lemon)
- 1 tablespoon Fresh Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (drained and roughly chopped)
- 1/4 teaspoon Old Bay Seasoning (for a subtle coastal depth)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 1/4 teaspoon Kosher Salt (adjust based on the saltiness of the fish)
👨🍳 Instructions
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1
Ensure your cream cheese is completely softened at room temperature for at least 30-60 minutes to avoid lumps in the final dip.
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2
Carefully remove the skin from the smoked trout fillets. Using your fingers, flake the fish into a small bowl, checking meticulously for any small pin bones.
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3
In a large mixing bowl, combine the softened cream cheese, crème fraîche, and mayonnaise. Use a sturdy spatula or an electric hand mixer on low speed to whip until smooth and airy.
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4
Fold in the prepared horseradish, lemon zest, and lemon juice until fully incorporated into the creamy base.
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5
Add the finely chopped dill, minced chives, and chopped capers. Stir gently to distribute the herbs evenly.
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6
Season the mixture with Old Bay seasoning and freshly ground black pepper. Taste the base before adding salt, as smoked fish and capers can be quite salty.
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7
Add approximately two-thirds of the flaked trout to the bowl. Use a spatula to fold the fish in, slightly breaking up the larger chunks to infuse the flavor throughout the dip.
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8
Add the remaining one-third of the trout and fold very gently. This ensures you have some larger, beautiful flakes of fish for a rustic texture.
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9
Transfer the dip to a serving bowl. Cover with plastic wrap and refrigerate for at least 1 hour. This 'resting' period allows the smoky flavors to marry with the herbs.
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10
Remove the dip from the refrigerator 15 minutes before serving to take the chill off, which improves the texture and flavor profile.
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11
Just before serving, garnish with an extra sprinkle of fresh dill, a few whole capers, and a light dusting of Old Bay for visual appeal.
💡 Chef's Tips
Always use hot-smoked trout (which is flaky and cooked) rather than cold-smoked trout (which is silky like lox) for the best texture. If the dip feels too stiff after chilling, stir in a teaspoon of heavy cream or milk to loosen it up. For a spicier kick, add a dash of your favorite hot sauce or an extra teaspoon of horseradish. Avoid over-processing in a food processor; mixing by hand preserves the beautiful flakes of fish that make this dip feel gourmet. Store leftovers in an airtight container for up to 3 days, though it is best enjoyed within 24 hours.
🍽️ Serving Suggestions
Serve with warm, toasted crostini or thick-cut sourdough bread. Pair with crisp, chilled cucumber slices and radish rounds for a gluten-free, refreshing crunch. Accompany with a dry, flinty Sauvignon Blanc or a crisp Pilsner to cut through the richness. Offer a side of pickled red onions to provide a bright, acidic contrast to the smoky fish. Spread a thin layer on a toasted bagel with a slice of tomato for an elevated breakfast.