Tinned fish is enjoying a real resurgence, and I’m here for it. This Smoked Trout Dip is a simple, crowd-pleasing way to use a can of smoked trout. It’s creamy, smoky, and comes together in minutes—perfect for entertaining or a casual snack at home.
This dip was inspired by the smoked trout dip on the menu at Honor Bar in Dallas. It’s rich and creamy but refreshingly straightforward: flaked smoked trout mixed with a little crème fraiche and mayonnaise, brightened with green onion and celery for crunch, and sharpened with Dijon and fresh garlic. A few careful dashes of green jalapeño hot sauce (the green-bottled Tabasco-style sauce) on top add the finishing kick—don’t skip it if you like a little heat.
While you can use fresh smoked trout filets from a fishmonger, high-quality tinned smoked trout works beautifully and saves time. One excellent example is Fishwife tinned smoked rainbow trout, smoked over a blend of woods for a robust flavor—perfect when you want big smoky taste without the fuss. Keeping a can or two in the pantry means you can whip up this dip at a moment’s notice.
Ingredients
- 4 (2.8 ounce) cans smoked rainbow trout (such as Fishwife brand)
- 1/2 cup small-diced celery
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 3 tablespoons crème fraiche
- 3 tablespoons mayonnaise
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- Kosher salt, to taste
- Green jalapeño hot sauce, for serving
- Saltine crackers, for serving
That’s all you need. The smoked trout is the star—tender, flaky, and smoky—while the other ingredients add texture, tang, and a touch of creaminess. This dip is especially handy for parties: I brought it to a family Christmas and it disappeared quickly. It was equally popular at a football watch party two days later.
Instructions
- Open the cans of smoked trout and drain any excess liquid. Place the trout in a large bowl and, using the back of a spoon or a fork, break the fish into flaky pieces.
- Add the diced celery, sliced green onions, minced garlic, Dijon mustard, crème fraiche, mayonnaise, and black pepper. Stir until the mixture is well combined and evenly textured. Taste and adjust seasoning with kosher salt and additional pepper if needed.
- Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld; for best flavor, chill for 2 to 3 hours.
- Before serving, give the dip a quick stir and transfer to a serving bowl. Serve with saltine crackers or your choice of crackers, chips, or crisp vegetables. Top individual servings with a few dashes of green jalapeño hot sauce for a noticeable but balanced heat.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
This recipe yields about six appetizer servings and is versatile enough to scale up for larger groups. It’s equally appropriate for a cozy weeknight snack, holiday gatherings, or big-game parties.
Tips & Variations
- If you prefer a smoother texture, pulse the trout briefly in a food processor before adding the remaining ingredients, then stir in the celery and green onion for contrast.
- Swap crème fraiche for Greek yogurt if you want a tangier, slightly lighter dip—keep in mind the flavor and texture will change modestly.
- For an extra-bright finish, add a small squeeze of fresh lemon juice right before serving.
- Serve alongside assorted crackers, toasted baguette slices, or raw vegetable sticks for variety and visual appeal.
Nutrition (approximate)
Per serving: Calories: 147 kcal; Carbohydrates: 1 g; Protein: 13 g; Fat: 10 g; Saturated Fat: 2 g; Polyunsaturated Fat: 4 g; Monounsaturated Fat: 3 g; Trans Fat: 0.01 g; Cholesterol: 48 mg; Sodium: 264 mg; Potassium: 152 mg; Fiber: 0.3 g; Sugar: 0.5 g; Vitamin A: 350 IU; Vitamin C: 2 mg; Calcium: 143 mg; Iron: 1 mg.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
- Author: Alex Snodgrass
- Course: Appetizer
- Servings: 6
- Calories: 147 per serving (approx.)
If you love dips, this smoked trout version fits nicely alongside other favorites—try it the next time you host and watch it vanish. Photography and styling credit: Eat Love Eats.