At a family gathering some years back someone bought a little container of smoked trout dip and I tried some and thought it was one of the best dips I’d ever eaten. Until I turned it around and read the ingredient list. In retrospect it is arguably impressive just how many ingredients were crammed into such a small container but mortifying when you realize how cram-packed that container was with artificial additives, chemicals, and preservatives. That dip did stay with me though because it was delicious…addictively so.
Cut ahead to a few weeks ago where something caught my eye at the fish counter section of my supermarket. An on-sale packet of smoked trout! A quick scan of the ingredient list revealed its ingredients to be: trout, salt, evaporated cane juice, fruitwood and hardwood smoke. Even better, it was right next to the now infamous container of premade dip that I’d had at the family gathering. Cue the onsite reverse engineering to determine how I could make this dip so that we could have and enjoy it without worry. And I have to say I think I was more than successful in my experiment because I’ve made this dip a few times already and it never fails to disappoint especially when served with my gluten-free Cheesy Chickpea Crackers that functions as the perfect crunchy dip-and-scoop vessel!
Here’s why you’re going to love this smoky trout dip!
- It’s made using clean, wholesome, and simple ingredients.
- It is rich and filling.
- It is keto friendly and gluten-free.
- It tastes arguably better than the store-bought version.
- It takes just ten minutes to make.
- It requires just one bowl.
So here it is. my clean eating version of this addictive smoked trout dip. If you’d like to see a simple video of how it’s made feel free to jump ahead to the recipe card!
To make this easy dip you’ll need the following ingredients:
- Smoked Trout: Honestly one fillet is enough for a single batch of dip. Be sure to check the ingredient list to ensure that your trout lists clean ingredients. In terms of substitutions, a dry smoked salmon or even some smoked herring (not to be confused with canned herring) can also be used.
- Mascarpone Cheese: Most trout dips including the store bought version called for a block of cream cheese which doesn’t have the best ingredients, whereas the mascarpone is simply cream that has been coagulated (thickened) using citric acid.
- All Natural Sour Cream: My preferred brand lists their ingredients as only having: Cultured Pasteurized Grade A Milk And Cream, Enzymes.
- Worcestershire Sauce: The flavors that this little bit of sauce adds to your dip is phenomenal.
- Spices and seasoning: I’m using Himalayan Pink salt, garlic powder, ground black pepper and raw cane sugar that’s been finely blended to make it easier to dissolve into the dip.
- Herbs: Fresh parsley and chives are all I’m using and I think it’s all that’s needed to give this dip a fresh flavor. But if there is an herb whose flavor you like (such as dill, tarragon, thyme, rosemary, basil etc) then feel free to use a touch of it according to your taste.
- Fresh Squeezed Lemon Juice: Aside from the great pairing of fish and fresh lemon, the lemon juice adds an extra touch of acid to your dip which helps to stabilize it.
With your ingredients at hand, begin by gently flaking the meat of the fish away from the skin. As you do so, keep an eye out for any bones that may be in your fish. In most cases the bones in smoked trout are thin and fine and can be eaten without issue but if you happen to spot one, go ahead and remove it.
Once done, roughly chop your fish into fine pieces (the above image shows the fish before the rough chop) and discard the skin.
In a bowl add your mascarpone cheese, sour cream, lemon juice, and your herbs and spices.
Mix it all together until it is completely blended.
Add in your finely chopped smoked trout meat…
And mix once more. If you find that it is too thick, you can add a touch of water to it to thin it out a bit.
While you can dig in right away, I highly recommend letting your dip rest for at least a couple hours or overnight in the fridge so that the flavors can blend together and mellow out.
Once that happens, you will have yourself an absolutely phenomenal dip that is just waiting to be devoured. Enjoy it as a snack, an appetizer or even as part of a meal if you like. I personally love pairing my dip with these crunchy Cheesy Chickpea Crackers (hello alliteration!) and serving it as an appetizer.
Smoked Trout Dip
- 4 oz smoked trout (approx 1 fillet)
- 4 oz mascarpone cheese
- 6 oz sour cream (or Greek Yogurt)
- 1 tsp Worcestershire sauce (to taste)
- 1/2 tsp Garlic Powder (to taste)
- 1/2 tsp Himalayan salt (to taste)
- 1/2 tsp ground black pepper (to taste)
- 1/2 tsp raw cane sugar (finely blended)
- 1 tbsp chives (finely chopped)
- 1 tbsp fresh parsley (finely chopped)
- 1 tbsp fresh lemon juice
- Flake the meat of the smoked trout away from the skin and remove any tiny bones you see. Discard the skin and mince or chop the fish meat and set aside.
- In a large bowl add your remaining ingredients (mascarpone cheese, sour cream, Worcestershire sauce, garlic powder, salt, black pepper, finely blended cane sugar, chives, parsley and lemon juice, and mix them together until fully incorporated.
- Add in your chopped smoked trout and mix it once more until all pieces are well incorporated. If your dip is too thick, add in a tbsp or two of water and mix until your desired consistency is achieved.
- You can serve your dip immediately, but for the best results allow your dip to rest (in a sealed container) for anywhere from 2-12 hours in the fridge for the flavors to blend together.
- Store any leftovers in an airtight container for up to 5 days in the fridge or up to four months in the freezer.
- Bones in most smoked trout are edible and you will barely notice they're there but in the event that you spot one feel free to remove it from the fish.
- You can also used flaky smoked salmon or smoked herring in place of the smoked trout.
- You can adjust all seasoning to suit your personal taste and preference.
- If your dip is too thick add and mix water in a tbsp at a time until your desired consistency is achieved
- Serve your dip with vegetables such as celery stick, carrot sticks or with crackers such as my gluten-free Cheesy Chickpea Crackers.