📝 About This Recipe
This elegant dip celebrates the delicate, wood-fired essence of freshwater trout, elevated by the sharp brightness of lemon and a gentle kick of prepared horseradish. Inspired by the lakeside lodges of the Pacific Northwest, it balances a velvety cream cheese base with the flaky, savory texture of cold-smoked fish. It is a sophisticated yet approachable appetizer that brings a touch of the Great Outdoors to your cocktail hour or weekend brunch.
🥗 Ingredients
The Fish
- 8-10 ounces Smoked Trout Fillets (skin removed and flaked into small pieces)
The Creamy Base
- 8 ounces Cream Cheese (softened to room temperature)
- 1/2 cup Sour Cream (full fat preferred for richness)
- 2 tablespoons Mayonnaise (high-quality or homemade)
Aromatics and Seasoning
- 3 tablespoons Fresh Dill (finely chopped, plus extra for garnish)
- 2 tablespoons Fresh Chives (minced)
- 1 tablespoon Prepared Horseradish (drained of excess liquid)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Capers (rinsed and roughly chopped)
- 1/4 teaspoon Old Bay Seasoning
- 1/2 teaspoon Worcestershire Sauce
- 1/4 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Freshly Ground Black Pepper
For Garnish
- 1 pinch Smoked Paprika (for color)
- 1 teaspoon Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
-
1
Ensure your cream cheese is completely softened at room temperature for at least 30-45 minutes to avoid a lumpy texture.
-
2
In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Use a sturdy spatula or an electric hand mixer on low speed to whip them together until the mixture is light, airy, and perfectly smooth.
-
3
Stir in the prepared horseradish, lemon juice, lemon zest, and Worcestershire sauce. Ensure these acidic elements are fully incorporated into the cream base.
-
4
Fold in the finely chopped dill, minced chives, and chopped capers. These provide the 'green' brightness that cuts through the richness of the fish.
-
5
Season the base with Old Bay, kosher salt, and black pepper. Be conservative with the salt, as the smoked trout and capers are naturally salty.
-
6
Prepare the trout by removing any skin or small pin bones. Flake the fish into bite-sized pieces using your fingers or two forks.
-
7
Gently fold about three-quarters of the flaked trout into the cream cheese mixture. Use a light hand here; you want chunks of fish to remain visible rather than turning the dip into a paste.
-
8
Taste the dip. Adjust the seasoning with more lemon juice or salt if needed.
-
9
Transfer the mixture to a serving bowl. Top with the remaining flaked trout to give the dish a rustic, artisanal look.
-
10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' period allows the smoky flavors of the trout to infuse into the cream.
-
11
Before serving, remove from the fridge and let sit for 10 minutes to take the chill off. Garnish with a fresh sprig of dill, a dusting of smoked paprika, and a tiny drizzle of olive oil.
💡 Chef's Tips
For the best flavor, use 'hot-smoked' trout which has a firmer, flakier texture compared to 'cold-smoked' (lox-style) fish. If the dip feels too stiff after chilling, stir in a teaspoon of heavy cream or milk to loosen it up. Avoid using a food processor for the entire recipe; it will pulverize the fish and result in a gummy texture. Always zest your lemon before juicing it—it is much easier and ensures you get those essential oils into the dip. If you can't find trout, smoked whitefish or smoked salmon make excellent substitutes.
🍽️ Serving Suggestions
Serve with thick-cut kettle chips or artisanal sourdough crostini for a satisfying crunch. Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to complement the smoke. Accompany with chilled cucumber slices or celery sticks for a low-carb, refreshing alternative. Include a side of quick-pickled red onions to provide a sharp contrast to the creamy dip. For a brunch twist, serve alongside warm bagels and soft-scrambled eggs.