How to Cook Tasty Smoked Trout Dip

American Food With New Recipes, fresh from mommy.

Smoked Trout Dip. Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip.

Smoked Trout Dip Such a hit at a holiday party. Very easy to make and a real crowd pleaser.. Serve with crackers or your choice of vegetables to dip. You can have Smoked Trout Dip using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Smoked Trout Dip

  1. You need of Smoked Trout.
  2. It's of Neufchatel Cheese.
  3. It's of Light Sour Cream.
  4. Prepare of Green Onions.
  5. You need of Lemon Juice.
  6. It's of Worcestshire Sauce.
  7. You need of Salt.
  8. You need of Black Pepper.
  9. You need of Dill Weed.

Enjoy! *Cook times will vary depending on set and ambient. Serve smoked trout dip with a variety of fresh veggies (cucumbers are particularly well suited), crackers or toasted baguette slices (our favorite). The dip tastes really rich so simple ingredients make the best partners. Smoked trout dip tastes even better when paired with crisp German lagers.

Smoked Trout Dip instructions

  1. Chop 5 Green Onions coarsely, white and green parts. At aside some of the "greens" to sprinkle on top..
  2. Cut the cheese into 1" squares. This will help the mixing..
  3. Crumble the smoked trout. Set aside enough to sprinkle on the top..
  4. Add the trout, onions, cheese, sour cream, lemon juice, Worcestershire, salt, & pepper to a food processor. You may want to do half at a time..
  5. Pulse until everything is incorporated..
  6. Place in a nice serving bowl and top with the remaining "greens" from step 1 & trout from step #3. Recommend chilling In the refrigerator to allow the flavors to blend..

In the bowl of a stand-up mixer, with the paddle attachment, add the smoked trout, cream cheese, mayonnaise, fresh dill, green onions, lemon juice and zest, black pepper, diced pickle and hot sauce. Serve on a toasted bagel,with assorted crackers, chips or vegetables. Before mixing the trout into the rest of the ingredients, take a look for bones. Most of the time, before fish is smoked, the pin bones will be removed but sometimes there are a couple stragglers in there so I like to give it a once over just in case. You can make this dip a day or two in advance and store it in an airtight container in the fridge.