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Smoked Trout Dip

Prep Time:
15 mins

Chef notes

This creamy dip is impressive, tasty and comes together so quickly! I love serving it with crispy crackers but an assortment of fresh vegetables will give party guests plenty of options. 



For the Smoked Trout Dip
  • 1 (8-ounce) boneless smoked trout or any smoked white fish
  • 1/2 cup cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon minced red onion
  • 1 tablespoon minced flat-leaf parsley
  • 3 tablespoons finely chopped chives
  • dash of Worcestershire sauce
  • dash of hot sauce, such as Tabasco
  • 1/2 lemon, juiced
  • kosher salt, to taste
  • freshly ground black pepper, to taste
To Serve
  • almond flour crackers
  • sliced Persian cucumbers
  • carrot sticks
  • 2 heads endive, leaves separated
  • red bell pepper, sliced



Discard the head, and skin and flake the trout fillets. Set aside.


In the bowl of a mini food processor, add the the cream cheese, sour cream and horseradish and purée until smooth. Fold in in the flaked fish with a spatula. Add the red onion, parsley, chives, Worcestershire sauce, hot sauce and lemon juice and stir to combine. Season with salt and pepper to taste. Refrigerate until firm, about 1 hour.