Ingredients
Smoked Trout Dip Ingredients
- 4–5 oz smoked trout (flaked with a fork)
- ¼ cup plain Greek yogurt
- ¼ cup mascarpone (softened)
- ½ small shallot (finely minced, about 1-2 tablespoons)
- Zest of ½ lemon + lemon juice
- 2 teaspoons chopped fresh dill (or ¼–½ tsp dried)
- 2 teaspoons capers
- Black pepper (to taste)
- Salt (only if needed)
- Optional: ½–1 tsp of the oil or brine from the smoked trout if packed in liquid
Instructions
- Flake the trout: Use a fork to gently flake the smoked trout into a medium bowl, leaving some pieces chunky. Remove any large bones if noticeable to avoid unpleasant bites.
- Add the dip ingredients: Add the Greek yogurt, mascarpone, finely minced shallot, lemon zest and juice, fresh dill, capers, and a generous grind of black pepper to the flaked trout. Stir gently until just combined to maintain some texture.
- Add optional smoky flavor: If your smoked trout is packed in oil or brine, stir in up to 1 teaspoon of this liquid to enhance the smoky richness of the dip.
- Chill briefly: Cover the bowl and refrigerate the dip for 20 to 30 minutes. This resting period allows the flavors to meld and intensify.
- Serve: Spoon the dip into a shallow serving bowl, garnish with a little extra fresh dill, and serve alongside crackers, bagels, or fresh vegetables for dipping.
Notes
- This dip is best served chilled and fresh; consume within 1-2 days for optimal flavor and safety.
- If you prefer a smoother texture, you can pulse the dip lightly in a food processor before chilling.
- Adjust salt carefully as smoked trout can be naturally salty.
- Fresh dill imparts the best flavor but dried dill can be used as a substitute.
- The lemon zest and juice brighten the dip, balance the smoky and creamy elements, and can be adjusted to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: No-Cook
- Cuisine: American
