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5 from 4 votes

Smoked Trout Dip

Servings: 6 as an app


  • 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.