Smoked Trout Dip


  • 2 smoked trout, meat removed from the bone
  • 1 cup mayonnaise
  • 1/2 cup cream cheese, softened
  • 1/4 cup sour cream
  • 2 tsp onion powder
  • 1/2 cup celery
  • 2 tbs fresh parsley
  • juice of 1/2 lemon
  • kosher salt and fresh cracked black pepper to taste
  • Remove the skin and flesh from the trout. Try to keep the chunks as large as possible. About 1 inch pieces.
  • To the bowl of a food processor add the mayonnaise, cream cheese, onion powder, celery, parsley and lemon juice.
  • Process until smooth. Taste for seasoning, then add salt and pepper if desired.
  • Remove the mixture from the food processor and add to a large bowl.
  • Add the chunks of trout and gently mix well, trying not to break up the trout too much.
  • Serve with crackers.

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