Dessert

Smoked Trout Dip / Potted Smoked Trout Recipe

ByIsabella Vance February 15, 2026February 15, 2026

Introduction

This smoked trout dip is a rich and flavorful spread that’s perfect for entertaining or a cozy snack. Creamy and packed with fresh herbs, it’s easy to prepare and tastes even better the next day.

The image shows a white oval dish filled with a two-layer spread: the bottom layer is a light pinkish shredded meat mixture with green herbs, and the top layer is a smooth, shiny yellow gel. A knife with some of the meat mixture on its blade rests across the dish, highlighting the layers. Next to the dish is a slice of soft, white bread and a partially sliced white baguette on the right. In the background, there is a small glass bowl with a creamy spread topped with herbs and a lemon wedge. All items are set on a wooden cutting board on a white marbled surface, with a sprig of green herb nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 oz (120 g) unsalted butter, roughly chopped
1 golden shallot, finely diced
1 garlic clove, very finely chopped
Rind of 1 lemon, very finely grated (yellow part only)
1 1/2 tbsp lemon juice
1 lb (500 g) whole smoked trout
Pinch of cayenne pepper
4 oz (120 g) crème fraîche or full-fat sour cream
1 tbsp full-fat cream (not whipped)
1/4 cup fresh dill, coarsely chopped
2 tbsp chives, coarsely chopped

Instructions

Step 1: Melt the butter in a small saucepan over medium heat until fully melted. Pour about two-thirds into a bowl and set aside for later.
Step 2: Add the diced shallot, garlic, and lemon rind to the saucepan and cook gently for 3 to 5 minutes, stirring occasionally, until soft and translucent but not browned.
Step 3: Remove the skin from the smoked trout and discard it. Use your hands to separate the flesh from the bones and place the flesh in a bowl. Flake the trout using a fork and discard any bones.
Step 4: Pour the warm shallot and lemon butter mixture into the bowl with the flaked trout.
Step 5: Add lemon juice, cayenne pepper, crème fraîche, cream, dill, and chives. Stir gently until all ingredients are well combined. Taste and add salt and pepper only if needed, as smoked trout can be quite salty.
Step 6: Spoon the mixture into jars or ramekins (use 1 large, 2 medium, or 4 small containers) and smooth the surface.
Step 7: Pour the reserved butter over the top until the surface is covered completely.
Step 8: Place the jars in the refrigerator to set. Avoid freezing first, as it may cause the butter’s surface to crack.
Step 9: Serve the dip on the day you make it or let it chill for better flavor. It can be prepared up to one week in advance.
Step 10: Enjoy with fresh or toasted bread for a delicious appetizer or snack.

Tips & Variations

Substitute crème fraîche with full-fat sour cream if preferred; both add a creamy texture and slight tang.
Use fresh herbs like dill and chives for brightness, or try adding a touch of parsley for extra color and flavor.
If you prefer a milder dip, reduce or omit the cayenne pepper.

Storage

Store the smoked trout dip in the refrigerator, covered, for up to one week. Keep the butter seal intact to preserve freshness. Serve chilled or at room temperature. If refrigerated too long, allow it to soften slightly before serving.

How to Serve

A slice of crusty bread sits on a wooden cutting board, topped with a creamy, slightly chunky spread that has a light beige color speckled with green herbs. Next to the bread is a knife with a dollop of the same spread on the blade. Behind, more slices of similar bread rest on the board. In the blurry background, a white bowl with a yellowish spread garnished with green herbs is visible. A sprig of fresh green dill lies on a light grey cloth beneath the cutting board, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other smoked fish instead of trout?

Yes, smoked salmon or smoked mackerel can be substituted, but keep in mind that the flavor and saltiness might vary.

How do I avoid bones in the dip?

When removing the trout flesh from the bones, do so carefully by hand and discard any small bones you find before flaking the fish to ensure a smooth dip without surprises.