Smoked Trout Dip Recipe

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This Smoked Trout Dip will turn any party spread upside down. Creamy, smoky, tangy and best when served with homemade pickled onions, pickled jalapeños, and pumpernickel ciabatta. You better double the recipe, because you’re gonna have some explaining to do when this dip disappears in 15 minutes.

PREP TIME

4 hrs 10 mins

COOK TIME

3 hrs

SERVINGS

6-8

Ingredients

Trout Brine

  • 1/4 cup soy sauce
  • Juice of 2 lemons
  • 1 Tbsp garlic powder
  • 1 Tbsp brown sugar
  • 1/2 Tbsp onion powder
  • Pepper, to taste

 

Pickled Onions

  • 1 medium red onion, very thinly sliced
  • 1/2 cup water
  • 1/4 cup distilled white vinegar
  • 1/4 cup apple cider vinegar or additional white vinegar
  • 1 1/2 Tbsp maple syrup or honey
  • 1 1/2 tsp fine sea salt
  • 1/4 tsp red pepper flakes (optional, for heat)

 

Smoked Trout Dip

  • 8 oz smoked trout, flaked
  • 8 oz cream cheese
  • 1/3 cup sour cream
  • 1 Tbsp Worcestershire sauce
  • 1 green onion, finely chopped
  • 1 Tbsp garlic powder
  • 2 tsp paprika
  • 1/2 tsp lemon juice
  • 1 tsp prepared horseradish
  • 1 pinch cayenne pepper
  • Salt, to taste
  • Pepper, to taste
  • Pumpernickel crostini

Smoked Trout Dip on serving board with pumpernickel ciabatta, pickled onions, and pickled jalapeños

COOKING INSTRUCTIONS:
Smoked Trout Dip

Trout Brine

  1. Combine all ingredients in a bowl and mix until well-integrated. Brine trout for at least 4 hours or overnight.

 

Smoking the Trout

  1. Preheat smoker to 150º. Smoke trout for 30-45 minutes, then raise temperature to 225º and cook for another 30-45 or until internal temperature of trout reaches 145º. We used applewood chips.

 

Pickled Onions

  1. In a small pot, lightly sautée onions until softened. Add the rest of pickling ingredients and bring to a simmer. Simmer for 5 minutes. Transfer onions and liquid to jar and let cool.

 

Smoked Trout Dip

  1. Combine all ingredients in a bowl except for trout. Mix until well-integrated. Fold in trout.
  2. Serve with pickled onions, pickled jalapeños, and pumpernickel crostini.

PAIRINGS:
Smoked Trout Dip

Sauvignon Blanc

Saison

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