Smoked Trout Dip
- Appetizers & Snacks, Fingerfood, Germany
This Smoked Trout Dip is a delicious way to enjoy smoked trout. It is light and fresh and can be whipped up in just a few minutes. It makes a wonderful appetizer, snack, or dip for your next cheese board. You can serve it with crackers or pumpernickel, or as a topping on a simple salad.
Ingredients you will need for this recipe:
- smoked trout
- shallot
- crème fraîche
- cream
- salt & pepper
- chives – finely chopped
How to make Smoked Trout Dip:
(1) Food Processor | Blender
Add 125 g smoked trout, 30 g shallots, 1 heaped tablespoon crème fraîche and 50 ml of cream in the bowl of your food processor. You can also use a blender or a hand blender.
Note: If your smoked trout comes with skin, remove the skin and bones before adding to the mixer.
(2) Mix and Serve
Pulse all the ingredients together, until it becomes smooth in texture and all ingredients have blended together.
Salt & Pepper to taste. Transfer to a serving dish and sprinkle with some finely chopped chives.
You can serve the dip with crackers, pumpernickel, or shape it with an ice cream scooper to add to salads as a topping.
Some Recipe Tips:
Storage: Stored in an airtight container in the refrigerator the smoked trout dip can last up to 3-5 days.
How to serve: You can serve the dip with crackers, pumpernickel, or shape it with an ice cream scooper to add to salads as a topping.
Smoked Trout Dip
Course: Appetizers & Snacks, Fingerfood, DipsCuisine: Germany , BavariaDifficulty: Easy5
minutes5
minutesThis Smoked Trout Dip is a delicious way to enjoy smoked trout. It is light and fresh and can be whipped up in just a few minutes. It makes a wonderful appetizer, snack, or dip for your next cheese board. You can serve it with crackers or pumpernickel, or as a topping on a simple salad.
Ingredients
125 g smoked trout
30 g | small shallot
1 heaped tablespoon creme fraiche
50 ml cream
salt & pepper to taste
chives - finely chopped
Directions
Food Processor | Blender
Add 125 g smoked trout, 30 g shallots, 1 heaped tablespoon crème fraîche and 50 ml of cream in the bowl of your food processor. You can also use a blender or a hand blender.
Note: If your smoked trout comes with skin, remove the skin and bones before adding to the mixer.
Mix and Serve
Pulse all the ingredients together, until it becomes smooth in texture and all ingredients have blended together.
Salt & Pepper to taste. Transfer to a serving dish and sprinkle with some finely chopped chives.
You can serve the dip with crackers, pumpernickel, or shape it with an ice cream scooper to add to salads as a topping.
Notes
- Storage: Stored in an airtight container in the refrigerator the smoked trout dip can last up to 3-5 days.
- How to serve: You can serve the dip with crackers, pumpernickel, or shape it with an ice cream scooper to add to salads as a topping.
