Smoked Trout Dip Dip Dip to My Lu



My Lu.


I am so in love with that little darlin’. Man.

And I really like this dip too. So, let’s focus…

If you’re anything like me and eat large quantities of hummus, but that’s about the only dip you do…then this dip is for you! It’s super simple to make. The smoked trout tastes special. No humble beans involved. It’s got a smoky, salty and tangy twang that goes well with extra crispy crackers (I love those small, round black sesame brown rice crisps) or spread on toast and topped with sliced avocado.

The original recipe from Bon Appetit’s Thanksgiving Special issue (chocked full of excellent tips and recipes, a keepsake!) calls for plain yogurt and creme fraiche. I simplified and only used full-fat, plain Greek yogurt.


The smoked trout does have very tiny bones, but please don’t let them deter you! I’ve found that it’s easier to pick out the big ones at first, then mash all the ingredients together and pick out the smaller bones. They seem to be easier to find once they’re mixed with the yogurt. The bones are so thin you probably won’t notice if a few are left behind. (Anyway, it’s considered good luck if you get a bone, right?)

Smoked Trout Dip with Lemon and Chives
Serves 6

8 ounces smoked trout, skin and bones removed
heaping 1/2 cup full fat, plain Greek yogurt
fresh lemon juice from at least 1/2 a lemon
ground pepper, to taste
2 tablespoons chives, chopped
fresh dill, chopped, to taste (optional)

Mash the smoked trout and yogurt with a fork until well combined. Add lemon juice, pepper, chives and dill. Mix and taste. Top with more fresh herbs and serve with crackers.



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