Smoked Trout Dip Recipe

Dips That Delight

When a social gathering is afoot, dips never fail to rise to the occasion. This swipe- and scoop-friendly appetizer can be prepared and served in a variety of temperatures, consistencies, and flavor profiles. Needless to say, there’s a dip out there for every palate and every occasion. With this list of recipes curated from beloved local restaurants, you’re bound to be the headliner at the next tailgate or any other event where bringing a shareable dish is imperative.

Photography by Rich Smith

Public House

 

Chef Andy Hunter at Public House

“This dip is a great shared item for a party or a potluck. It’s also a nice snack to have in the fridge. I have been known to spread it on sourdough bread, add a slice of heirloom tomato, and enjoy it as a sandwich.” – Andy Hunter, Chef

Public house smoked trout dip

 

Makes 8 servings

Ingredients

For the dip:
  • 1 lb. smoked trout (either store-bought with skin removed OR make your own with Chef Andy’s Smoked Trout Cure)
  • ¼ cup red onion, finely diced 
  • ¼ cup celery, finely diced 
  • ½ cup sour cream 
  • ¼ cup mayonnaise 
  • 1 Tbsp. fresh lemon juice 
  • Freshly ground black pepper, to taste
For the smoked trout cure:
  • 1 ½ cups kosher salt
  • 1 cup sugar
  • Zest of 2 lemons
  • Zest of 2 limes
  • 1 Tbsp. caraway seeds
  • 1 Tbsp. dill seeds
  • 1 Tbsp. Szechuan peppercorns
  • 5 lbs. fresh trout filets

Directions

For the dip:

Remove all the skin from the smoked trout and place the meat in a large bowl. Add the onion, celery, sour cream, and mayonnaise, and gently fold together. Be careful not to break up all of the trout. Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed. Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.

For the smoked trout cure:

Combine all ingredients except trout and mix well. Generously sprinkle both sides of the trout filets with the salt cure, making sure to use all of the salt mixture. Place the trout in a non-reactive container, cover with plastic wrap, and refrigerate for 4 hours. While the trout is curing, prepare your smoker. After 4 hours, rinse the remaining cure off of the trout and smoke for 30 minutes or until cooked through. The skin should pull away from the flesh very easily. Cool the trout in the refrigerator.

 

Public House Smoked Trout Dip

Smoked Trout Dip

Public House
Course Appetizer, Dip
Cuisine American
Servings 8 servings

Equipment

  • Smoker (if you don't have a smoker, you can use store-bought smoked trout)

Ingredients
  

For smoked trout cure:

  • 1 ½ cups kosher salt
  • 1 cup sugar
  • Zest of 2 lemons
  • Zest of 2 limes
  • 1 Tbsp. caraway seeds
  • 1 Tbsp. dill seeds
  • 1 Tbsp. Szechuan peppercorns
  • 5 lbs. fresh trout filets

For dip:

  • 1 lb. smoked trout (prepared using the provided smoked trout cure recipe OR store-bought with the skin removed)
  • ¼ cup red onion, finely diced
  • ¼ cup celary, finely diced
  • ½ cup sour cream
  • ¼ cup mayonnaise
  • 1 Tbsp. fresh lemon juice
  • Freshly ground black pepper, to taste

Instructions
 

For smoked trout cure:

  • Combine all ingredients except trout and mix well.
  • Generously sprinkle both sides of the trout filets with the salt cure, making sure to use all of the salt mixture.
  • Place the trout in a non-reactive container, cover with plastic wrap, and refrigerate for 4 hours. While the trout is curing, prepare your smoker.
  • After 4 hours, rinse the remaining cure off of the trout and smoke for 30 minutes or until cooked through. The skin should pull away from the flesh very easily.
  • Cool the trout in the refrigerator.

For dip:

  • Remove all the skin from the smoked trout and place the meat in a large bowl.
  • Add the onion, celery, sour cream, and mayonnaise, and gently fold together. Be careful not to break up all of the trout.
  • Fold in the lemon juice and black pepper. Taste for seasoning and add more lemon juice or pepper if needed.
  • Place in a small container and refrigerate until ready to serve. Serve with an assortment of crackers, crostini, and vegetables.
Keyword Appetizer, Dip, Fish, Public House, Smoked Trout, Spread, Trout

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more