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Annie Starke's Smoked Trout Dip

Smoked Trout Dip

byAnnie Starke
Total 20 mins, includes cooling time
Active 20 mins
Makes 4 servings
TIP: Smoked trout fillets are available at some grocery stores and at Jewish delis.
  • 2 fillets (8 ounces) smoked trout, skin discarded
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Zest and juice of 1/2 lemon
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh chives
  • Pinch flaky sea salt
  • Pinch freshly ground black pepper
  • Chive flowers, for garnish, optional
  • 1 baguette for serving
    1. Place the trout in a bowl and use your hands or a fork to flake the fish until shredded, checking for tiny bones. Stir in the mayonnaise, sour cream, lemon zest and juice, dill, chives, salt, and pepper. (Go easy on the salt, smoked trout can be salty already.) Spoon the dip into a bowl and garnish with chive flowers if using. Serve with baguette slices.