Horseradish and Smoked Trout Dip
A creamy smoked trout dip blended with cream cheese, sour cream, fresh dill, lemon, and horseradish for brightness and bite. A bold, scoopable appetizer that’s smoky, tangy, and anything but bland
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Appetizer
Cuisine: American
Keyword: appetizer, fish dip, horseradish, smoked trout
Servings: 8
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
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.
Make Ahead / Storage
The dip can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Stir well before serving and re-season with salt, pepper, or lemon juice as needed. Add fresh herbs just before serving to keep them vibrant.