Ingredients2 h 15 m servings 214
- Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
- Cook's Notes:
- The ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added "to taste."
Per Serving: 214 calories; 17.1 1.9 13.4 97 212 Full nutrition
ReviewsRead all reviews 6
Served at a bring-a-dish holiday gathering. Received a somewhat tepid response. The taste was okay but it didn’t have a pronounced smoky flavor. In our coastal community, smoked fish dips are se...
This is amazing! Anytime I want something that will be delicious I look up Chef John recipes and go from there. I have never been disappointed.
So simple to prepare. Flavour is excellent. Followed the recipe to the letter. Everyone at home loves it, either as a dip or on toast, even for breakfast!
Great flavors but I used my food processor! Put the lemon juice, dill, chives, horseradish, and capers in and pulse to get a paste. Then add cream cheese and process until well mixed. Finally ad...