To make the dip: in a medium bowl, add the trout and use a fork to flake. Add the crème fraîche, lemon juice, and shallot; season with Smoked Paprika, salt, and pepper. Mix to combine and transfer to a serving bowl.
To make the herb topping: in another medium bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.
Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top. Sprinkle with smoked paprika and serve with potato chips.
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