This smoked trout dip is such a lovely way to serve delicious smoked trout.
My husband Mike is a keen fisherman and loves to go fly fishing on the beautiful rivers around the Taupo area. We are so lucky to have such amazing rivers so close to our house.
We like to take our fresh trout to a local butcher and they smoke it to perfection, then we pick it up vacuum packed and ready to eat.
This is one of my favourite ways to serve smoked trout, you could also make this recipe with smoked salmon or any other type of smoked fish. The ingredients go so well together with sour cream, spring onion, cream cheese, lemon zest and juice it really brings out the delicious smoky fish flavours.
A new trick I found to flake the fish, was to use the whisk attachment on my KitchenAid mixer to shred it into small pieces. Then since I was already using my mixer I added the rest of the ingredients to the bowl and whisked it into a delicious paste.
I like to serve my smoked trout pate with crackers or crusty French bread. Make sure you season the mixture well with plenty of freshly cracked pepper. Store your smoked fish dip in an airtight container in the fridge or you can even freeze it for later if you have an excess amount.
Some of my easy dinner recipes to try:
Check out the easy recipe below:
- 300g smoked fish
- 200g cream cheese
- 125g sour cream
- 1 lemon zest and juice
- 1 spring onion, sliced
- Black pepper
- Flake fish in a mixer or by hand until finely shredded.
- Add cream cheese, sour cream, spring onion, lemon zest and juice. Mix well until combined, scrape the edges and mix again.
- Add plenty of freshly cracked pepper to taste, mix once more and then it’s ready to serve.
- Store in an airtight container in the fridge.