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Smoked Trout Dip

Smoked Trout Dip

You may be surprised to discover that trout is in the salmon family, can be freshwater or saltwater, and has been cured. The result is a buttery, smoky, flaky product. It will come in a tin, pouch, or vacuum packed, making it another pantry- or fridge-stable seafood product that’s great to have on hand to top a salad or use in a dip.

  • Total Time: 5 minutes
  • Yield: 4 servings 1x


  • 6 oz. smoked trout
  • 3 oz. light cream cheese, softened (use more if creamier dip preferred)
  • ½ cup nonfat plain Greek yogurt
  • 2 tsp. freshly squeezed lemon juice
  • 1 tsp. Worcestershire sauce
  • 3 Tbsp. chives, chopped
  • Pinches of salt, black pepper, and cayenne pepper
  • Drizzle of olive oil, for garnish


  1. In a medium bowl, flake the smoked trout until shredded.
  2. Add remaining ingredients (cream cheese through salt, black pepper, and cayenne pepper); combine until well mixed.
  3. If desired, drizzle dip with a little olive oil before serving. Serve in a bowl or divide into individual servings (up to 4).

Suggested accompaniment: whole-grain crackers, pita, red pepper strips, celery.


Suggested cooking tools: fork, small spatula, medium bowl for mixing

  • Author: Dish on Fish
  • Prep Time: 5
  • Category: Trout

Keywords: Trout, Trout Recipe, Smoked Trout Dip