My issue with some smoked trout dip recipes? They can be a little… bland. Smoked trout is fantastic on its own, but once it gets blended into cream cheese and sour cream, that dynamic smoky flavor can flatten out. Instead of bright and briny, it just tastes rich and kind of forgettable.
The missing ingredient is horseradish. It’s the sharp, bitter-spicy counterpoint that takes this from fine to “why am I already reaching for another chip?” That bite cuts through the richness and wakes everything up. You still get a creamy, smoky dip but now there’s balance.
Yes, horseradish can sometimes feel like an extra step at the grocery store. No, you cannot skip it. The dip simply won’t taste the same without it. Please use the horseradish.
Serve this smoked trout and horseradish dip with sturdy potato chips (I love the extra crispy ones from Trader Joe’s), or spoon it onto toasted crostini for a slightly more dressed-up appetizer.
Horseradish and Smoked Trout Dip
Ingredients
Dip
- 6 oz smoked trout skin removed and bones checked
- ½ cup cream cheese room temperature
- ½ cup sour cream
- ¼ cup fresh dill chopped
- 2 teaspoons prepared horseradish
- 1 tablespoon fresh lemon juice
- Kosher salt to taste
- Freshly ground black pepper to taste
For Serving (Optional)
- Extra chopped dill
- Chopped chives
- Potato chips or crackers
Instructions
- Prep the smoked trout by removing the skin and carefully checking for any remaining bones.
- Add the trout, cream cheese, sour cream, dill, horseradish, and lemon juice to a food processor.
- Process until mostly smooth, scraping down the sides as needed, until the dip is creamy and spreadable.
- Season with kosher salt and freshly ground black pepper to taste.
- Transfer the dip to a serving bowl and finish with extra black pepper and optional dill or chives.
- Serve with potato chips or crackers.
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