📝 About This Recipe
This elegant spread captures the essence of the Pacific Northwest, blending flaked hardwood-smoked trout with a velvety, citrus-infused base. The richness of the fish is perfectly balanced by the sharp bite of prepared horseradish and the bright, herbaceous notes of fresh dill and chives. Whether served at a sophisticated cocktail party or as a rustic lakeside snack, this dip offers a complex profile of smoky, salty, and tangy flavors that elevate the humble cracker to a gourmet experience.
🥗 Ingredients
The Creamy Base
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Sour Cream (full-fat preferred for richness)
- 2 tablespoons Mayonnaise (Duke's or Hellmann's for best texture)
The Smoked Fish
- 8-10 ounces Smoked Trout Fillets (skin removed, flaked into bite-sized pieces)
Aromatics and Seasoning
- 1 tablespoon Prepared Horseradish (drained of excess liquid)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 tablespoons Fresh Chives (thinly sliced into rounds)
- 1 small Shallot (minced very finely)
- 1 tablespoon Capers (rinsed and roughly chopped)
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Freshly Cracked Black Pepper
Garnish
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
- 1 pinch Smoked Paprika (for color)
👨🍳 Instructions
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1
Place the softened cream cheese in a medium-sized mixing bowl. Using a rubber spatula or a hand mixer on low speed, beat the cream cheese until it is smooth and free of lumps.
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2
Add the sour cream and mayonnaise to the cream cheese. Fold them together until the mixture is light, airy, and completely homogenous.
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3
Stir in the prepared horseradish, lemon juice, lemon zest, and Worcestershire sauce. These acids will help cut through the fat of the cheese and fish.
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4
Add the minced shallots, chopped capers, and Old Bay seasoning. Mix well to ensure the aromatics are evenly distributed throughout the base.
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5
Gently fold in the chopped dill and chives. Reserve a small pinch of the herbs for the final garnish.
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6
Prepare the smoked trout by removing the skin and checking for any small pin bones. Using your fingers, flake the trout into chunks. You want some pieces to be small and some to be slightly larger for a rustic texture.
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7
Carefully fold the flaked trout into the cream cheese mixture. Use a light hand here; you want to maintain the integrity of the fish flakes rather than turning it into a smooth paste.
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8
Taste the dip. Add the kosher salt and freshly cracked black pepper as needed. Note that smoked trout and capers are naturally salty, so you may only need a small pinch.
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9
Transfer the dip to a clean serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes. This chilling period allows the flavors of the smoke and herbs to marry beautifully.
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10
Just before serving, remove from the refrigerator and let sit for 10 minutes to take the chill off, which improves the flavor profile.
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11
Garnish with the reserved herbs, a light dusting of smoked paprika, and a tiny drizzle of high-quality olive oil.
💡 Chef's Tips
Always use room temperature cream cheese to avoid a lumpy texture; if you're in a hurry, microwave it for 15 seconds. For the best flavor, buy trout that has been hot-smoked rather than cold-smoked (which has a texture more like lox). If the dip feels too stiff after chilling, stir in a teaspoon of milk or heavy cream to loosen it up. Avoid using a food processor for the final mix; manual folding keeps the trout in chunky, delicious pieces. This dip actually tastes better the next day, making it a perfect make-ahead appetizer for parties.
🍽️ Serving Suggestions
Serve with thick-cut kettle chips or artisanal sourdough crostini for a satisfying crunch. Pair with crisp cucumber slices or chilled celery sticks for a low-carb, refreshing alternative. Accompany with a glass of dry, flinty Sauvignon Blanc or a chilled Pilsner to complement the smokiness. Add a side of pickled red onions or cornichons to provide a sharp vinegary contrast to the rich dip.