We recently discovered just how good smoked trout is. Now we are hooked!
You may recall that “little competition” nwaFoodie, Lela Davidson and I had going on over Independence Day weekend. (They wish I would quit reminding you about that!) Well, while we were smoking up some of the best ribs EVER, we decided to give some trout a go.
Yep. Now we’re hooked. They were amazingly good. So much so that we made up another batch of them this past weekend in our Cookshack electric smoker. (No. They are not providing me with any compensation for mentioning them. It’s just that, next to me, Hubby loves his smoker best.)
I’m not altogether sure that I come first in that pecking order actually.
I took two of those trout and fixed up this dip. Now we’re hooked on that as well. I may have dropped even further on Hubby’s list after he tasted it. Two days later he even commented, again, just how good it was and how much he liked it.
I love it when something I made elicits that kind of a response. I wonder if you will like it just as much?
Smoked Trout Dip
1 pound smoked trout, skin and bones removed, flaked
2 ounces cream cheese
1/2 cup thickened Greek yogurt
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon prepared horseradish
1 Tablespoon chopped fresh chives
1 Tablespoon minced red onion
1 Tablespoons chopped fresh dill
1 Tablespoon chopped Italian parsley
2 Tablespoons capers plus 1 Tablespoon liquid from caper jar
salt and pepper
1 sourdough baguette, sliced on the bias in 1/2-inch slices, optional
olive oil
Puree the trout, cream cheese Greek yogurt, and lemon juice in a food processor. Add in chives, onion, dill, parsley and caper liquid; pulse until the herbs are just blended. Season to taste with salt and pepper.
2 ounces cream cheese
1/2 cup thickened Greek yogurt
1 Tablespoon freshly squeezed lemon juice
1 Tablespoon prepared horseradish
1 Tablespoon chopped fresh chives
1 Tablespoon minced red onion
1 Tablespoons chopped fresh dill
1 Tablespoon chopped Italian parsley
2 Tablespoons capers plus 1 Tablespoon liquid from caper jar
salt and pepper
1 sourdough baguette, sliced on the bias in 1/2-inch slices, optional
olive oil
Puree the trout, cream cheese Greek yogurt, and lemon juice in a food processor. Add in chives, onion, dill, parsley and caper liquid; pulse until the herbs are just blended. Season to taste with salt and pepper.
Stir in the capers (do not use the food processor). Store in an airtight bowl in the refrigerator. Allow the dip to chill 2 – 3 hours before serving so that the flavors have a chance to blend.
Serve with crudités, crostini, pita chips or crackers.
Baguette: Brush each side of the bread pieces with olive oil. Grill or toast until slightly browned but still soft.
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