📝 About This Recipe
This elegant dip celebrates the delicate, flaky texture of cold-water trout, transformed by a gentle kiss of hardwood smoke. We balance the rich, oily profile of the fish with a bright, citrus-forward base of whipped cream cheese and Greek yogurt, creating a spread that is both indulgent and refreshing. Briny capers and fresh dill provide a sophisticated finish, making this the ultimate centerpiece for a coastal-inspired appetizer platter.
🥗 Ingredients
The Smoked Fish
- 8-10 ounces Smoked Trout Fillets (skin removed and flaked into bite-sized pieces)
The Creamy Base
- 8 ounces Cream Cheese (softened to room temperature)
- 1/4 cup Greek Yogurt (plain, full-fat preferred for richness)
- 2 tablespoons Sour Cream (adds a subtle tang)
- 1.5 teaspoons Prepared Horseradish (drained of excess liquid)
Aromatics and Brightness
- 3 tablespoons Fresh Dill (finely chopped, plus extra for garnish)
- 2 tablespoons Fresh Chives (finely minced)
- 1 tablespoon Non-pareil Capers (rinsed and roughly chopped)
- 1 tablespoon Lemon Zest (from one medium organic lemon)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 small Shallot (very finely minced)
Seasoning
- 1/4 teaspoon Smoked Paprika (for a hint of color and depth)
- 1/4 teaspoon Kosher Salt (adjust to taste based on saltiness of fish)
- 1/2 teaspoon Freshly Ground Black Pepper (to taste)
- 2-3 dashes Hot Sauce (optional, for a subtle back-end heat)
👨🍳 Instructions
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1
Begin by ensuring your cream cheese is completely softened at room temperature for at least 30-45 minutes; this is crucial for achieving a lump-free, velvety texture.
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2
Carefully remove the skin from the smoked trout fillets. Using your fingers, flake the trout into small pieces, checking meticulously for any tiny pin bones that may have been left behind.
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3
In a medium mixing bowl, combine the softened cream cheese, Greek yogurt, and sour cream. Use a sturdy spatula or a hand mixer on low speed to whip them together until the mixture is light and airy.
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4
Fold in the prepared horseradish, lemon zest, lemon juice, and the optional dashes of hot sauce. Mix until these bright flavors are fully incorporated into the cream base.
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5
Add the finely minced shallots, chopped capers, fresh dill, and chives. Stir gently to distribute the herbs and aromatics evenly throughout the mixture.
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6
Add the smoked paprika and black pepper. Taste the mixture at this stage before adding salt, as the smoked trout and capers both contribute significant salinity.
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7
Gently fold in about two-thirds of the flaked smoked trout. Using a spatula, stir with a light hand to keep some of the fish chunks intact for texture.
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8
Add the remaining one-third of the trout and give it one or two very light turns. This ensures you have varying sizes of fish flakes throughout the dip.
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9
Transfer the dip to a clean serving bowl. Cover tightly with plastic wrap and refrigerate for at least 1 hour. This resting period allows the smoky flavors to permeate the cream base.
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10
Before serving, remove from the refrigerator and let sit for 10 minutes to take the chill off, which improves the spreadability and flavor perception.
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11
Garnish with a final sprinkle of fresh dill, a dusting of smoked paprika, and perhaps a few whole capers for a professional, appetizing presentation.
💡 Chef's Tips
Always flake the fish by hand rather than using a food processor to maintain the beautiful, rustic texture of the trout. If the dip feels too thick after chilling, stir in an extra tablespoon of sour cream or Greek yogurt to loosen it up. For the best flavor, use 'hot-smoked' trout (which is flaky and cooked) rather than 'cold-smoked' trout (which is silky and raw-like). If you can't find trout, smoked whitefish or smoked salmon make excellent substitutes using the same ratios. Don't skip the horseradish; even if you aren't a fan, it provides a necessary 'bite' that cuts through the richness of the fish.
🍽️ Serving Suggestions
Serve with thick-cut kettle chips or sourdough crostini for a satisfying crunch. Pair with chilled cucumber slices or celery sticks for a low-carb, refreshing alternative. Accompany with a crisp, dry white wine like a Sancerre or a cold glass of Pilsner. Add a side of pickled red onions to the platter to provide a sharp, acidic contrast to the smoky dip. Spread leftovers on a toasted bagel with a slice of tomato for an incredible breakfast.