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Home » Fish » Smoked Trout Dip

Smoked Trout Dip

By Hank Shaw on August 2, 2021, Updated February 24, 2022 - 6 Comments

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5 from 6 votes
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Fish dips, normally smoked, pounded fish with mayo and seasonings, meant to be eaten on crackers or bread, are universal all over the United States. This rendition is smoked trout dip from the Great Lakes area, with horseradish, cream cheese and smoked lake trout.

A bowl of smoked trout dip
Photo by Hank Shaw

I had a great day fishing for trout and salmon on Lake Michigan recently, and I brought home a really nice laker that was somewhere above 20 pounds — a real beauty. I immediately knew that I wanted to smoke most of it, and so I did my usual recipe for smoked lake trout.

So I smoked the bellies and tail sections over alder wood, and glazed them a little with some honey, but not too much. Aren’t they pretty?

Smoked lake trout on a tray
Photo by Hank Shaw

We ate some right off the smoker, but the leftovers I wanted to turn into smoked trout dip, which I’ve eaten many times over the years in Wisconsin, Michigan and Minnesota.

Similar to my recipes for salmon rillettes and smoked bluefish pâté, smoked trout dip is meant to be spread on crackers or small slices of bread, although it makes a great sandwich filling, a la your typical “tunafish” sandwich.

A good smoked trout dip should be spreadable, but not smooth. It should be smoky, but also creamy. And it needs some zip, from hot sauce, mustard and/or horseradish. My recipe relies on prepared horseradish and mustard for that. You also need a little sour in there, so I use sour cream and a touch of lemon juice.

The result is craveable, and I don’t use that term lightly. Holly and I ate most of this batch in one sitting, with the better part of a loaf of bread.

I definitely recommend sturdy crackers or thin slices of toast for your smoked trout dip, but if you’re skipping bread products, eat it on celery sticks or Belgian endive spears. Super good that way, too.

Smoked trout dip on bread
Photo by Hank Shaw

And while yes, I used lake trout here, any salmonid — salmon, trout or char, or whitefish — will work. For those of you living in non-trout regions, try this with king mackerel, mullet, Boston mackerel, bluefish, or any of the jacks. Bonito and skipjack tuna is another good option.

Once made, smoked trout dip will keep a week in the fridge before it gets gnarly. I have not found it to freeze well, however. But smoked trout does freeze well, so keep that handy for when you want to make a batch.

A bowl of smoked trout dip
Print Recipe
5 from 6 votes

Smoked Trout Dip

Use this dip for crackers or bread as an appetizer, or serve it with celery sticks. Or both. Any oily fish works, but I prefer this with late trout. See headnotes for alternative fish.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Appetizer, lunch, Snack
Cuisine: American
Servings: 8 servings
Calories: 161kcal
Author: Hank Shaw

Ingredients

  • 1 1/2 pounds smoked trout (see above for alternative fish)
  • 3 ounces cream cheese
  • 2 tablespoons pickle juice (optional)
  • 1 tablespoon minced chives or green onion
  • 2 tablespoons sour cream, or mayonnaise
  • 2 teaspoons prepared horseradish
  • 2 teaspoons Dijon mustard (any mustard will do)
  • 1 shallot, minced
  • 1 tablespoon lemon juice, or to taste
  • hot sauce and black pepper, to taste

Instructions

  • Remove any skin or bones from the smoked fish and put into a bowl. Add all the other ingredients and pound and mash everything until it becomes a rough spread. Tinker with the seasonings as you like and serve cool over bread or crackers, or celery stalks.

Video

Notes

As I mention, I use hot smoked lake trout here, but any hot smoked fish will work. 

Keys to Success

  • Start with good smoked fish. Any will do, but trout, salmon or whitefish are my favorites. 
  • Use my recipe as a guide, not gospel. Tinker with the seasonings to suit your taste. It's all cooked already so you can taste as you go. 
  • Try adding some minced pickles to the mix for extra sour crunch. 
  • You can also go 50-50 smoked fish with leftover cooked fish and it will work well. 
  • Store in a covered container in the fridge up to a week. 

Nutrition

Calories: 161kcal | Carbohydrates: 2g | Protein: 19g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 103mg | Sodium: 175mg | Potassium: 409mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg
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Filed Under: American Recipes, Appetizers and Snacks, Charcuterie, Featured, Fish, How-To (DIY stuff), Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for David NDavid N says

    January 30, 2022 at 7:28 am

    I made this for a party. Used both sound cream and Mayo. Plus I added a tsp of Worchestshire

    It was the hit of the party. DELICIOUS !!

    Reply
    • Avatar for David NDavid N says

      January 30, 2022 at 8:39 am

      Oops. Typo

      I used both Mayo and sour cream when I made it

      Reply
  2. Avatar for ChristineChristine says

    August 4, 2021 at 6:41 pm

    Looks great and I doubt dip would last 7 days without being devoured.

    Reply
  3. Avatar for Pat WeberPat Weber says

    August 2, 2021 at 11:35 am

    Hi Hank — when you suggest using alder for smoking fish, are you talking about speckled (tag) alder that grows like Kansas wheat fields here in northern WI? Can I simply cut some green chunks and throw that in the smoker? I hope so … I’ll never have to buy smoking wood again.

    Thanks, absolutely LOVE your work!

    Reply
    • Avatar for bill smithbill smith says

      August 17, 2021 at 10:55 pm

      well, I have fresh smoked coho right now so i’ll do it with that. I’ve not been a big fan of lake trout and have released my stray catches…I’ll give ’em another look. When you get to the Salem, Or. area again, I’ll buy all your books and get your autograph… I’ve had a great amount of joy trying a lot of your recipes through the years.

      Reply
  4. Avatar for Adriana GutierrezAdriana Gutierrez says

    August 2, 2021 at 4:28 am

    I love to add finely diced tart apple to trout dip!

    Reply

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Hi, my name is Hank Shaw; I’m a James Beard Award-winning author and chef. I started this site back in 2007 to help you get the most out of all things wild: fish, game, edible wild plants and mushrooms. I also write cookbooks, have a website dedicated to the intersection of food and nature, and do a podcast, too. If it’s wild, you’ll find it here. Hope you enjoy the site!

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