Smoked Trout Dip
If you come to my house for dinner, chances are you’ll see some variation of this classic Smoked Trout Dip hanging out on the counter before dinner hits the table. I love it because I almost always have all the ingredients I need on-hand, thanks to my stockpile of tinned fish in the pantry. Though smoked trout is my go-to, other tins work well here too — smoked oysters, mussels in escabeche, and even smoked salmon can be substituted for the trout. And while I prefer the onion-y bite of chives for garnish, you could substitute fresh dill, parsley, or even chopped celery leaves, or some combination thereof. Make sure to use those potato chips as a bonus garnish here. I like Classic Lay’s, but let your heart be your guide. They bring in fun texture, and let’s be real, it’s just objectively fun to use potato chips as a garnish.
- 2 (3.5 oz) tins smoked trout (I used Fishwife)
½ cup Duke’s Mayonnaise
- 2 tablespoons sour cream
- 1 (8 oz) package cream cheese, softened
- 2 teaspoons prepared horseradish
- ½ medium shallot, minced
- 1 teaspoon lemon juice
- Salt and pepper to taste
- 1 tablespoons chives, finely chopped
- ½ cup potato chips (Optional; I use Classic Lay’s), plus more for serving
- Remove skin from trout, break pieces apart with a fork, and set trout aside.
- In the bowl of a food processor, combine Duke’s Mayonnaise, sour cream, cream cheese, horseradish, shallot, and lemon juice. Process for about a minute to combine.
- Add smoked trout, salt and pepper, and pulse for just a few seconds. Remove blade from food processor, scrape down the sides with a rubber spatula, stir and taste. Adjust seasoning as necessary.
- Pour into an airtight container, and chill for at least an hour. To serve, sprinkle with chopped chives and ½ cup of crushed potato chips, plus extra potato chips for dipping.