Smoked Trout Dip
Smoked trout dip is a delicious appetizer packed with flavor. Cream cheese, sour cream, and mayonnaise add the richness needed to bring the dip together, but this recipe is all about the smoked fish. For this reason, we’re making it from scratch instead of using store bought! It makes a world of difference.
Equipment
- Z Grills 11002B Pellet Grill with Wi-Fi
- Z Grills Apple Wood Pellets
- Glass Bowl
- Food processor
Ingredients
- ¼ cup kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons light brown sugar
- 2 teaspoons black peppercorns
- 16 ounces water, slightly warm
- 1 ½ pounds wild-caught trout fillets, skin-on
Dip
- ½ pound smoked trout
- 1 (8-ounce) block cream cheese, softened
- ½ cup sour cream
- 6 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1 ½ teaspoons prepared horseradish
- ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- Pinch of cayenne pepper
- Chopped fresh chives, for garnish
- For serving: toast, crackers, bagel chips, crudites
Instructions
Smoked Trout
- Whisk the salt, sugars, peppercorns, and water together in a glass bowl or baking dish. Let cool to room temperature.
- Add the trout fillets and more water, if needed. Any additional water should be at room temperature.
- Cover the bowl or baking dish with plastic, refrigerate, and brine the fish for 2 hours.
- Remove the fish from the brine and dry with paper towels.
- Preheat your Z-Grills (preferably with branded applewood pellets) or other wood pellet grill to 180 degrees Fahrenheit.
- Transfer the trout fillets to the grates, close the lid, and smoke for 1 hour and 30 minutes.
- Remove the fish from the grates and set it aside to cool.
Dip
- Measure ½ pound of smoked trout. Remove and discard the skin, then break the fish into large chunks.
- Add the cream cheese, sour cream, and mayonnaise to the bowl of a food processor. Process until smooth.
- Add the lemon juice, horseradish, salt, garlic powder, onion powder, smoked paprika, and cayenne pepper to the cream cheese mixture.
- Process on low speed until well incorporated.
- Add the smoked trout and pulse until the fish is evenly distributed but still has some texture.
- Taste and adjust the seasonings if needed.
- Transfer the smoked trout dip to an airtight container and refrigerate for at least an hour before serving.
- Transfer the dip to a serving bowl, garnish with chives, and serve as desired.
Notes
- Use leftover fish to make other recipes. Just wrap it in plastic and refrigerate.
- This recipe yields 3 cups of smoked trout dip.
- Smoked trout dip can be made well in advance. You can store it in an airtight container for up to a week.
