Smoked Trout Dip
This deeply flavored smoked trout dip has a touch of sweetness from slowly caramelized onion, and is perfect to serve with hearty crackers.
- 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 small pieces, being careful to remove all bones.
Prepare the dip by whisking together softened cream cheese and sour cream. Then add Worcestershire sauce, smoked trout, lemon juice and fresh ground 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 with hearty crackers, chips, or bagel chips.
Tip: Soften the cream cheese by soaking the unopened packet in hot water.
Smoked trout is typically salted fairly aggressively, so you dip won't likely need more salt. Taste it before adding any salt.
Calories: 117kcal | Carbohydrates: 3g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 91mg | Potassium: 140mg | Fiber: 1g | Sugar: 1g | Vitamin A: 345IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 1mg