Description
Indulge in the creamy goodness of our smoked trout dip recipe. Learn how to create this savory appetizer that will elevate your next gathering.
Ingredients
- 1/2 lb (225 g) smoked trout
- 1 cup (240 ml) cream cheese
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) mayonnaise
- 1 tsp (5 ml) salt
- 2 tsp (10 ml) prepared horseradish
- 1/2 tsp (3 ml) smoked paprika
- 1/2 tsp (3 ml) sweet paprika
- 1 tsp (5 ml) onion powder (you can use onion salt, just reduce the regular salt in the recipe)
- 1/2 tsp (3 ml) garlic powder
- 1 tsp (5 ml) lemon juice, or more to taste
Instructions
- Use a sharp knife to carefully separate the skin from the smoked trout and discard the skin.
- Tear the trout into coarse chunks and set them aside for later.
- Combine the cream cheese, sour cream, and mayonnaise in a food processor and blend until the mixture is creamy and smooth.
- Incorporate the salt, spices, and lemon juice into the mixture and blend again until everything is well-mixed. Scrape down the sides as needed. Taste and adjust the flavors if necessary.
- Add the trout chunks to the processor and pulse about 15 times until the fish is broken into smaller pieces and evenly mixed, but still retains some texture.
- Taste the dip again to determine if you need to tweak the spices or add more lemon juice.
- Move the dip to a sealed container and refrigerate. Initially, the dip will be light and airy, but it will thicken and become more spreadable after a few hours in the fridge.
- Once it has chilled completely, the dip is ready to enjoy. It can be stored in the refrigerator in an airtight container for up to a week.
Notes
- Adjust the amount of prepared horseradish to your liking for a bolder flavor.
- Add a touch of heat with a pinch of cayenne pepper or hot sauce.
- Enhance freshness by stirring in chopped chives or dill before serving.
