Smoked Trout Dip
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If you come to my house for dinner, chances are you’ll see some variation of this classic Smoked Trout Dip hanging out on the counter before dinner hits the table. I love it because I almost always have all the ingredients I need on-hand, thanks to my stockpile of tinned fish in the pantry. Though smoked trout is my go-to, other tins work well here too — smoked oysters, mussels in escabeche, and even smoked salmon can be substituted for the trout. And while I prefer the onion-y bite of chives for garnish, you could substitute fresh dill, parsley, or even chopped celery leaves, or some combination thereof. Make sure to use those potato chips as a bonus garnish here. I like Classic Lay’s, but let your heart be your guide. They bring in fun texture, and let’s be real, it’s just objectively fun to use potato chips as a garnish.
Author:Stephanie Ganz
Ingredients
- 2 (3.5 oz) tins smoked trout (I used Fishwife)
-
½ cup Duke’s Mayonnaise
- 2 tablespoons sour cream
- 1 (8 oz) package cream cheese, softened
- 2 teaspoons prepared horseradish
- ½ medium shallot, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoons chives, finely chopped
- ½ cup potato chips (Optional; I use Classic Lay’s), plus more for serving
Directions
- Remove skin from trout, break pieces apart with a fork, and set trout aside.
- In the bowl of a food processor, combine Duke’s Mayonnaise, sour cream, cream cheese, horseradish, shallot, and lemon juice. Process for about a minute to combine.
- Add smoked trout, salt and pepper, and pulse for just a few seconds. Remove blade from food processor, scrape down the sides with a rubber spatula, stir and taste. Adjust seasoning as necessary.
- Pour into an airtight container, and chill for at least an hour. To serve, sprinkle with chopped chives and ½ cup of crushed potato chips, plus extra potato chips for dipping.
