Served with crisp salty chips, this smoked trout dip recipe is a flavourful elegant dish with hints of smoke that pairs beautifully with a tall glass of your favourite wine. This recipe comes together easily and quickly, allows for you to alter the texture to your preference, and is special enough to serve to guests at a dinner party.
The first time I had a smoked trout appetizer was at a waterfront restaurant on a beautiful summer evening. The other starters on the menu were either not gluten-free, or were too heavy for what I wanted on a warm evening. Fortunately for me, the trout came served with house made chips on the side and the server assured me happily that the dish was gluten-free. It was a beautiful fillet of smoked trout served with a maple glaze, chips on the side, and a small dish of a lemon spread. I loved it and I ate it all. Alone. No sharing. Just that and a glass of wine.
That was some time ago now, and while that dish has stuck with me, I’ve since created my own version to enjoy and share with family and guests. To make it a little more user-friendly for sharing, I combined the smoked trout with a creamy base of cream cheese and yogurt to serve as a dip. Then, to contrast the creamy texture, I’ve stuck with chips and serve it with kettle chips (although you can serve it with crackers if you prefer or if that’s what you have on hand).
This dip is fantastic added to a brunch menu or as part of a charcuterie night (as we did on this night). You can make the dip ahead and keep it in the refrigerator until you’re ready to serve.
To make the dip, all of the ingredients are combined easily in one bowl or food processor and come together quickly. Set it aside to allow the flavours to build, and serve with your favourite side when you’re ready – chips, crackers, bread, whatever.
Smoked Trout Dip
- 4 oz Cream cheese
- 1/2 cup Greek yogurt
- 1 Tbsp fresh dill
- 2 Tbsp lemon juice
- zest of 1/2 lemon
- 7 oz Smoked Trout*
- S & P, to taste
- In a large bowl, or in bowl of food processor, combine cream cheese and yogurt until smooth.
- Scrape down sides as needed and add dill, lemon juice, zest and trout. Pulse until combined and you achieve desired texture (I like a few chunks of the trout to be visible).
- Season to taste. Pulse or stir until combined.
- Store in fridge until ready to serve. Serve with kettle chips or crackers.
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