Smoked Trout. That stuff I bought on a grocery trip whim. I like smoked salmon, so I thought, why not smoked trout? And then it sat in my fridge, staring at me every time I opened the deli drawer. It just never seemed the “right”time.
Enter the January Recipe Redux challenge:
A New Ingredient for the New Year: Pick a new ingredient that you’ve been wanting to try… and cook or bake up a new recipe in the new year. Are you curious about fish sauce, matcha, teff – or maybe even ugli fruit? Show us how you’re cooking with something new (to you!) in 2016.
Ahh…the perfect solution for that smoked trout! I get soooo bored of eating salmon over and over so I’m kind of excited that I’ve discovered another alternative. Trout is also a healthy choice. It’s a good source of protein and omega 3 fats, which are wonderful not only for your skin, but your brain, too.
I decided a dip was the best course of action. It came out quite delicious! I served it up on a sliced baguette, but you could certainly use crackers.
This trout dip is tangy, smoky, and creamy…but not too creamy. I lightened it up a bit by omitting the mayo and using just a spoonful of creme fraiche. You could also use Greek yogurt to get that creamy, tangy effect.
This smoked trout dip is super simple to make and a delicious departure from the usual smoked salmon appetizer. Turn your friends on to something new when you bring this dip to that Superbowl party or your next ladies brunch. It’s quite versatile and would be perfect for any type of get-together event!
Smoked Trout Dip
- 12 oz smoked trout skin removed and chopped
- 1 heaping tablespoon Creme Fraiche
- 1 Tbsp capers
- 2 Tbsp chopped chives
- juice from half a lemon
Chop your trout into bite sized pieces. Combine all ingredients into a small bowl and mix gently to combine. Serve with baguette slices or crackers.