Commissionable links included
I got super lucky finding www.theviewfromgreatisland.com on the first Google search for a smoked trout dip. There are other drink, dinner and dessert recipes I’ll be trying very soon. Be sure to check out Sue’s recipe collection!
For a good while, we’ve been wanting to try a smoked trout dip with fresh trout the boys caught and we got our chance this weekend. It was just as wonderful as we’d hoped. We started with Sue’s recipe and tweaked it just a bit based on what we had on hand.
You’ll love having this easy dump and stir dip recipe on hand. It tastes like a lot more trouble than it is!
Smoked Trout Dip
1/2 pound smoked trout (we used apple smoking wood chips after soaking them in a pot of water for about an hour; smoked in an electric smoker for about an hour and fifteen minutes)
1 cup cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 tsp salt
2 tsp prepared horseradish
1/2 tsp smoked paprika
1/2 tsp sweet paprika
1 T minced onion
1/2 tsp garlic powder
1 tsp lemon juice
Pull the smoked fish apart using 2 forks. Stir all ingredients together. Chill for at least 30 minutes prior to serving.
MODIFICATIONS and SUGGESTIONS:
- Spoon into an oven safe dish, lightly top with parmesan cheese and warm at 350 degrees until bubbly. Serve with warm pita triangles.
- Turn down the fat content by using reduced fat mayo, sour cream and cream cheese.
- The only sugar you’ll find in this recipe is the small amount in the sour cream. Reduce that down to an 1/8 cup to enjoy even less sugar. Keep things low-inflammatory by serving with fresh carrots, celery, cucumber, cauliflower or peppers.
- Gift in an airtight jar with a serving utensil and a bag of pita chips.
- Add a little heat with tabasco, white pepper or course ground black pepper.
- Use as a spread in a BLT or a warm bagel.
The smokey flavor is very obvious, so serve with a bright citrus beverage like a crisp white wine, a Blue Moon beer with an orange wedge or a mimosa.
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