This easy smoked trout dip is the perfect appetizer for last-minute entertaining. Flaky smoked trout is mixed with fresh herbs, capers and bright lemon with the perfect amount of tang and creaminess, thanks to yogurt and mascarpone.
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About This Recipe
This smoked trout dip is one of those effortless appetizers you can throw together at the last minute. It’s light, flavorful, not overly creamy (no mayonnaise needed!), with chunks of smoky trout, fresh herbs, lemon zest, and a little briny pop of capers.
It's a simple mix-in-a-bowl recipe that comes together in minutes. Spread the trout dip on a bagel for brunch, or serve alongside crackers, fresh vegetables or matzo for an easy appetizer.
📋 Ingredients
- Smoked Trout: Smoked trout is a smoked fillet of trout, usually found in the refrigerated seafood section. It may have the skin attached (which easily peels off), and while the bones are very small, remove any larger ones if you find them.
- Greek Yogurt: Greek Yogurt adds tang and thickness while keeping the dip light. Sour cream works just as well if that’s what you have on hand.
- Mascarpone: Mascarpone is an Italian cream cheese that’s softer and creamier than traditional cream cheese.
- Capers: Capers are salt-cured flower buds that add a briny, savory punch. They pair beautifully with smoked fish and lemon.
- Fresh Dill: Fresh dill is essential here! It brightens and wakes up all the smoky, savory flavors. Dried dill can work in a pinch, but fresh really makes the dish shine.
- Lemon: Both lemon zest and juice add layers of citrus flavor. The zest brings aromatic brightness, while the juice adds acidity.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Swap mascarpone for cream cheese if needed, but use less so the dip stays light.
- Use sour cream instead of yogurt for a richer feel.
- No fresh dill? Dried dill works, just use a smaller amount.
- Add a pinch of Aleppo pepper for gentle warmth.
⏲️ Instructions
Add ingredients. To a bowl, add the flaked smoked trout, shallot, dill, lemon zest and juice, capers and yogurt and mascarpone.
Mix well. Use a fork to mix everything together, making sure to keep the flaky smoked trout intact.
📍 Recipe Tips
- Mix by hand, not in a food processor. A processor will make the dip too smooth and pâté-like.
- Taste after chilling. Let the flavors really come together after 20–30 minutes, then taste and adjust.
- If your smoked trout is packed in oil or brine, add a tiny splash to the mixture for even more smoky flavor.
- Smoked trout dip can be made ahead up to 3 days in advance.
- Salt lightly. The smoked trout and capers have a good amount of salt, so taste first and add salt if needed.
Serving Suggestions
- Crackers or crostini.
- Cucumber slices, radishes, endive.
- Matzo (great for Passover).
- Spread on a bagel with extra dill.
- Serve alongside other dips for a fun appetizer spread like caramelized onion dip or whipped feta with olives.
More Dip Recipes To Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Smoked Trout Dip
LittleFerraroKitchen.com
Equipment
Ingredients
- 4 –5 oz smoked trout flaked with a fork
- ¼ cup plain Greek yogurt
- ¼ cup mascarpone softened
- ½ small shallot finely minced, about 1-2 tablespoons
- Zest of ½ lemon + lemon juice
- 2 teaspoons chopped fresh dill or ¼–½ teaspoon dried
- 2 teaspoons capers
- Black pepper to taste
- Salt only if needed
- Optional: ½–1 teaspoon of the oil/brine from the smoked trout if it’s packed in liquid
Instructions
- Flake the trout: Use a fork to gently flake the smoked trout into a medium bowl. Leave some pieces a bit chunky. Remove any large bones if noticeable.
- Add the dip ingredients: Add the yogurt, mascarpone, shallot, lemon zest and juice, fresh dill, capers and a good grind of black pepper. Stir until just combined.
- If your smoked trout came in oil/brine, you can add up to 1 teaspoon for extra smoky flavor.
- Chill briefly: Let the dip rest for 20–30 minutes in the fridge so the flavors meld. Then taste and adjust as needed.
- Serve: Spoon into a shallow bowl and top with a little extra dill. Serve with crackers, bagels or vegetables.
Notes
- Mix by hand, not in a food processor. A processor will make the dip too smooth and pâté-like.
- Taste after chilling. Let the flavors really come together after 20–30 minutes, then taste and adjust.
- If your smoked trout is packed in oil or brine, add a tiny splash to the mixture for even more smoky flavor.
- Smoked trout dip can be made ahead up to 3 days in advance.
- Salt lightly. The smoked trout and capers have a good amount of salt, so taste first and add salt if needed.
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