smoked trout dip

Smoked Trout Dip

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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings


  • 8 oz smoked trout fillets
  • 8 oz cream cheese
  • 1 tbsp capers increase by 2 tsp if you really like capers
  • 1 tsp dried dill weed
  • 1 tsp paprika
  • 1 medium lemon for zest and juice
  • 2 tbsp fresh chives, finely chopped plus 2 tsp for garnish
  • salt and pepper for taste


  • Bring the cream cheese to room temperature and set up a food processor. Finely chop the chives, reserve 2 tsp for garnish.
  • Pulse the cream cheese to break it up and then crumble the smoked trout on top. Process to combine.
  • Add the capers, dried dill, paprika and pulse to combine.
  • Add the zest of the whole lemon and squeeze the juice of about half of it. Pulse one last time to combine. Transfer to a mixing bowl. Fold in the chives. Transfer to a serving bowl and garnish with reserved chives and a pinch of paprika.


*Be sure to use good quality smoked trout fillets as opposed to canned smoked trout. The quality of the fish directly impacts the end results in this recipe - both taste and texture. 
**If you'd rather use fresh dill chop it finely and add it in the end along with the chives.
The dip is best enjoyed right away but will save well refrigerated for a few days. Remember to bring it to room temperature before serving.
To make toasted baguette slices cut a baguette in about half an inch thick diagonal slices, arrange them onto a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in a 375 F oven for about eight minutes or until they start turning golden brown. Turn them over once, after the first four minutes

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