If you want a new appetizer to throw in the mix sometime this holiday season, this smoked trout dip will definitely do the trick. It is so easy to make – all your really have to do is put the ingredients in your food processor and then let them meld together for a little bit in your frig.
This recipe is slightly adapted from this food network kitchen recipe. I decided to use dill instead of parsley because the dill seemed to pair better with the trout, and I think it really works with the flavors. The saltiness of the trout is balanced out with the brightness of the lemon and the dill. The consistency is light and refreshing and there is just a hint of spice from the horseradish.
What You’ll Need:
8 oz boneless smoked trout fillet (I used this Ducktrap brand from the Fresh Market)
1/2 cup cream cheese, softened
1/2 cup sour cream
1 tbsp horseradish
1 tbsp minced red onion
1 tbsp fresh dill or more to taste
juice of 1/2 lemon or more to taste
What You’ll Do:
Flake the smoked trout fillets into small pieces, discarding any bones and skin. Puree the cream cheese, sour cream and horseradish together in a mini food processor. Add the trout and pulse in food processor until smooth. Add onion, dill and lemon and pulse again. Refrigerate at least one hour before serving. Serve with crackers or cut up celery.
Paired with a cocktail, this is a great appetizer to start your holiday meal or just to serve when you have friends over. So far, it has been a huge hit in my house. Mix things up with this smoked trout dip this holiday!