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Smoked trout dip


Smoked trout dip

Smoked trout dip

S. Wongkaew

Smoked trout dip makes a simple and delicious appetizer. The sweet, smoky fish is mixed with creme fraiche, dill and lemon juice and served on crispy baguette rounds.

Creme fraiche is a type of French sour cream with a rich, nutty flavor. It can be usually be found at delis, good grocery stores or cheese shops.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 4-5 servings


  • 375g (13 oz) smoked trout
  • 100g (3.5 oz) creme fraiche
  • 1 tsp finely chopped fresh dill
  • 1/2 tsp salt
  • Pinch of cayenne pepper
  • 1/2 Tbsp lemon juice
  • Baguette or crackers for 4 people


  1. Discard trout skin. Place trout in a mixing bowl and use a fork to mash, being careful to discard any bones.
  2. Add creme fraiche, dill, salt and cayenne, stir well. Add lemon juice and stir. Cover and refrigerate until needed.
  3. Slice the baguette into thin rounds. Place on a baking tray and drizzle with olive oil. Place under grill for 5-10 seconds on each side or until crisp and slightly colored.
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