Description
This Smoked Trout Dip is a flavorful and creamy spread made from whole smoked trout combined with a gentle shallot and garlic butter, fresh herbs, and a hint of lemon. Perfect for serving as an appetizer with fresh or toasted bread, this dip is elegant yet simple to prepare and can be made ahead for convenience.
Ingredients
Scale
Butter Mixture
- 1 stick / 4 oz / 120 g unsalted butter, roughly chopped
- 1 eschallot (golden shallot), finely diced
- 1 garlic clove, very finely chopped
- Rind of 1 lemon, very finely grated (yellow part only)
Trout and Cream Mixture
- 1 1/2 tbsp lemon juice
- 1 lb / 500g whole smoked trout
- Pinch of cayenne pepper
- 4 oz / 120g creme fraiche (or full fat sour cream)
- 1 tbsp cream (full fat, not whipped)
- 1/4 cup fresh dill, coarsely chopped
- 2 tbsp chives, coarsely chopped
Instructions
- Melt Butter: Melt the butter in a small saucepan over medium heat until fully liquid. Pour about two-thirds of the melted butter into a separate bowl and set aside for later use.
- Cook Shallot and Garlic: Add the finely diced shallot, chopped garlic, and lemon rind to the saucepan with the remaining butter. Cook gently for 3 to 5 minutes, stirring occasionally, until the shallot is soft and translucent without browning.
- Prepare Trout: While the shallot mixture cooks, remove the skin from the smoked trout and discard it. Using your hands, carefully take the flesh off the bones and place the meat in a bowl. Flake the trout with a fork, ensuring no bones remain.
- Combine Shallot Butter and Trout: Pour the shallot and butter mixture over the flaked trout in the bowl and combine thoroughly.
- Add Remaining Ingredients: Stir in lemon juice, cayenne pepper, creme fraiche, cream, and coarsely chopped dill and chives. Mix gently and taste; add salt and pepper if needed, though the trout is often sufficiently salty.
- Portion Dip: Spoon the dip into jars or ramekins—either one large, two medium, or four small containers—and smooth the surface evenly.
- Finish with Butter: Pour the reserved melted butter over the top of the dip to cover the surface completely.
- Chill to Set: Place the jars or ramekins in the refrigerator to allow the dip to set. Avoid freezing as this may cause the butter surface to crack.
- Rest and Serve: While the dip can be served immediately, it improves in flavor with time and can be made up to one week in advance.
- Serving Suggestion: Serve chilled with fresh or toasted bread for spreading.
Notes
- Use the yellow part of the lemon rind only; the white pith is bitter and should be avoided.
- Creme fraiche can be substituted with full fat sour cream if preferred.
- The smoked trout is usually salty, so add salt cautiously to avoid over-salting.
- The original recipe suggests briefly freezing the dip to set the butter, but refrigeration prevents surface cracking.
- This dip can be refrigerated for up to one week before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: French
Keywords: Smoked trout dip, appetizer, creamy spread, seafood dip, French appetizer
