Tinned fish is having a moment, and it’s a moment I am absolutely here for. This Smoked Trout Dip is the most delicious way to use up a can of smoked trout, and the easiest way to feed guests when entertaining.
This appetizer is inspired by the Smoked Trout Dip on the menu of Honor Bar here in Dallas (a Hillstone Restaurant). Anytime I dine there it’s an absolute must! Creamy and rich, but also simple and delicious. Simply served on a saltine cracker and *always* topped with a few dashes of the Jalapeño Tabasco sauce (the one in the green bottle). The kick from Tabasco on top is an absolute MUST HAVE for serving!
While you can use store-bought smoked trout filets, I prefer Fish Wife Tinned Smoked Rainbow Trout, it has amazing flavor and is really high-quality tinned fish that is perfect for making easy recipes like this. It’s smoked in small batches over a mix of beech, maple, and birch wood, and is just packed with that smokey flavor in every bite. Having this on hand makes it easy to whip up this dip in no time at all.
Aside from having good quality tinned smoked trout, this recipe only needs a handful of other simple ingredients:
- green onion
- mayo and creme fraiche (to add creaminess)
- salt and pepper
That’s it! Again, the smoked trout is the star of the show and this simple recipe is absolutely going to shine at your next get-together. I brought this dip to my family Christmas and it was gone in no time at all. In fact, Clayton loved it so much, he asked me to make it 2 days later to bring it to a friend’s football watch party! Again, it got devoured at that party, too!
Whether it’s Super Bowl Sunday, Christmas Eve, or a weekend dinner party, this decadent Smoked Trout Dip comes together in minutes and has the perfect amount to serve as a shared appetizer at any party!
Looking for more delicious dip recipes? Here are some of my favorites:
Smoked Trout Dip
- Four 2.8-ounce cans smoked rainbow trout I use Fishwife brand
- ½ cup small-diced celery
- 2 green onions thinly sliced
- 2 garlic cloves minced
- 1 teaspoon dijon mustard
- 3 tablespoons crème fraiche
- 3 tablespoons homemade mayo
- ½ teaspoon freshly ground black pepper plus more to taste
- Kosher salt to taste
- Green jalapeño Tabasco sauce for serving
- Saltine crackers for serving
- In a large bowl, add the smoked trout and using the back of a spoon, break up the fish until it is all flakey and broken apart.
- Add the celery, green onions, garlic, Dijon, crème fraiche, mayo, and pepper and stir until well combined. Add salt and more pepper, to taste.
- Cover and refrigerate for at least 30 minutes, preferably for 2-3 hours. Serve with cracker and Green jalapeño Tabasco sauce.
- This keeps well in the fridge for up to 4 days.
Photography and styling by Eat Love Eats.