Smoked Trout Dip


  • Dip
    • Two (3.5 ounce) tins Fishwife Smoked Rainbow Trout
    • ¼ cup crème fraîche
    • 3 tablespoons fresh lemon juice
    • ½ small shallot, grated on a microplane
    • Smoked Paprika
    • Fine sea salt and freshly ground black pepper
  • Herb Topping
    • Fresh Dill
    • 2 tablespoons extra-virgin olive oil
    • 1 teaspoon fresh lemon zest
    • Fine sea salt and freshly ground black pepper
    • Smoked paprika, for serving
    • Potato chips, for serving


  • 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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