Smoked Trout Dip

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This easy smoked trout dip is mixed fresh herbs, lemon, capers, yogurt, and mascarpone. Perfect for appetizers, brunch, or last-minute entertaining

Prep Time10

Total Time10

Course: Appetizer, Breakfast

Cuisine: American

Keyword: smoked trout dip, smoked trout dip with capers

Servings: servings

Calories: 147kcal

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

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.

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.