This deeply flavored smoked trout dip has a touch of sweetness from slowly caramelized onion and is perfect to serve with hearty crackers.
The smoky flavor of this refined dip will make it a huge hit at your next party!
Ingredients and Substitutions
- Cream cheese - Cream cheese should be softened so it mixes easily The best way to soften the cheese is to soak the unopened packet in warm water for ten minutes.
- Sour cream - Plain Greek yogurt can be substituted.
- Smoked trout fillets - You can prepare this fish dip by substituting your favorite smoked fish.
- Worcestershire sauce
- Lemon juice - Fresh lemon juice is great, but bottled lemon juice can also be used. If using fresh lemon, feel free to add some lemon zest as well.
- Sweet onion - A sweet onion is best, but a large yellow onion can also be substituted.
- Garlic - You can substitute garlic powder, but fresh cloves are best.
- Ground black pepper - Fresh ground pepper is highly recommended.
- Optional - You can add fresh herbs or sliced green onions as well.
How to make it
Begin making this easy smoked trout dip recipe slowly sauteing the caramelized onions. To do so, melt butter in a large skillet over medium heat, then add the sliced onion. Saute until they turn a deep golden brown, stirring infrequently.
For the best flavor, you'll want to deglaze the pan and allow the liquid to soak up into the onions. When the onions are fully caramelized, add ¼ cup of water and vigorously scrape the bottom of the pan to loosen any burnt-on fond. Let cook until all liquid has absorbed into the onions or evaporated, turning up the heat if needed.
While the onions cook, break apart the smoked trout into small pieces. While doing this, pick out all small bones so they don't make their way into the dip. Once the trout has been broken apart it can be added to a mixing bowl with the rest of the ingredients.
The flavor dramatically improves as it sits in the refrigerator melding. I recommend making this dip the day prior to serving it, or at least a few hours prior if possible.
How to serve it
Chips and dip are always a great combo, and they will certainly work here as well. However, I think the best pairing for this upscale dip is gourmet crackers. You can also use this creamy dip as a spread on a toasted bagel or crusty baguette slices.
Alternatively, this dip can be enjoyed with crunchy vegetables such as celery sticks, or cucumber slices.
Smoked trout dip can be made in advance and stored in the refrigerator for up to one week. It is recommended to keep it in an airtight container to preserve the flavor and to keep the aroma of the smoked trout contained.
Smoked Trout Dip
- Serving Bowl
- 1 onion (chopped)
- 1 tablespoon butter
- 3 cloves garlic (minced)
- ¼ cup water
- 8 ounces cream cheese (softened)
- ⅓ cup sour cream
- ½ teaspoon Worcestershire sauce
- 8 ounces smoked trout
- ½ lemon (juiced)
- Fresh ground pepper
- Melt butter in a skillet set over medium heat and add chopped onion.
- Caramelize the onion while stirring infrequently, scrapping any burnt on fond on the bottom of the pan so it can incorporate into the onion as it cooks. When the onion is threatening to burn, drop the heat to low while it finishes caramelizing. Add garlic in the final few minutes of cooking. Expect caramelizing the onion to take approximately thirty minutes.
- Add ¼ cup of water to the skillet and scrape off any burnt-on bits from the bottom of the skillet and stir them into the onion. Continue to cook until all of the water has evaporated or absorbed into the onion.
- While the onion is caramelizing break apart the trout into smaller pieces, being careful to remove all bones.
- Prepare the dip by whisking together softened cream cheese and sour cream in a large bowl. Then add Worcestershire sauce, smoked trout pieces, lemon juice, and fresh ground black pepper. Stir in caramelized onion and garlic when it has finished cooking.
- The flavor will be best if this dip is allowed to chill in the refrigerator for a few hours prior to serving. Serve this creamy dip with your favorite crackers, chips, or bagel chips.
This recipe was originally published here on July 7, 2020.