Smoked Trout Dip is a rich and delicious treat. It is easy to mix together and bake. Serve it hot!
It was freezing outside and I knew I wouldn’t spend a lot of time on the grill this weekend. The wind hit 50mph, and I did not want to constantly come in and out of the house, but I had a craving for a fun grilled dish. Ginny had some leftover gruyere cheese, and I had some smoked whole trout that I had frozen. You know what’s coming, right? A deliciously rich and satisfying smoked trout dip.
This recipe passed the huge test! You know if you have read the blog for long, if our teenage son stands at the end of the island and doesn’t move so he can continue eating, it is a huge hit! This is passed that test! He said it was one of the best things we’ve ever made. Um, you said that when we made the potato skins. Yea, those were awesome too. There you have it!
I had a blast smoking the trout when Ginny was out of town, and now it was time to cash in on the spoils.
🔥 Recipe Instructions
This was super easy to put together.
Step One: Sauté the onions until they are a very rich, dark brown. You don’t want them to be burnt, but they should definitely be on the darker side of brown. I wanted that extra caramelized flavoring in the dip. Towards the end, toss in the minced garlic cloves.
Step Two: In a bowl, combine the mayonnaise, sour cream, parmesan cheese, gruyere cheese, juice of ½ of a lemon and 8 oz of smoked trout. Add the sautéed onions and garlic and mix well.
Step Three: Put it in the oven at 400 degrees for 20 minutes. I initially tried 15 minutes, but when I took it out, the top of the dip had not yet turned a golden brown. So I put it back in the oven, uncovered, for another five minutes. Once you take it out, sprinkle with chopped chives or green onions.
Sure enough, after the five minutes, it was bubbling and started to turn a golden brown. Definitely, spend the extra few minutes to get that nice coloring on the top. I could hardly wait for it to cool down before I dug in.
On a side note, we had trouble finding gruyere cheese. I kid you not when I tell you that there was a national cheese shortage. It sounds like the makings of a bad novel, right? I think everyone was buying it for the holidays and I didn’t go looking for it until it was too late. The grocery store clerk recommended we try Raclette and even pulled up a YouTube video showing this cheese. The clerk pointed out that gruyere had won the 2018 award for the best cheese in Switzerland. (Dead serious!) How cute! You don’t find people helping out like this in stores anymore!
Fortunately, our other neighborhood store had a little bit of Gruyere left and we snagged it. Oh, I did buy the Raclette to combine with Gruyere in a potato dish! I’ll keep you posted.
📌 Serving Instructions
Definitely serve this dip warm. It refrigerated extremely well for three days, but heat it up before you serve it. The cheeses melt so well and the taste of the smoky fish works just perfect.
I used plain old corn tortilla chips for the dip. I did try some toasted garlic bread chips, but they were way too salty. The tortilla chips hit the spot.
This could be a meal by itself! It is so darned delish!
How to Smoke Trout – This is the step by step instructions on smoking a whole trout. It is remarkably easy. Don’t skip the brining step. It is easy, but makes a big difference.
Smoked Salmon – This honey-basted smoked salmon would be a fantastic substitute in this dip recipe. I would probably go easy on the honey, but the flavor is amazing!
Grilled Spanish Mackerel – These were caught with a friend off of Atlantic Beach, NC and grilled up phenomenal. They would be great to add into a dip as well.
Smoked Trout Dip
- 1/2 lb Smoked Trout
- 3/4 cup Onion finely chopped
- 2 tbsp Olive Oil
- 1/2 cup Sour Cream
- 1/2 cup Mayonaise
- 1/2 cup Parmesan shredded
- 1/2 cup Gruyere shredded
- 1/2 Lemon juice
- 2 tbsp Chives chopped
- Salt and Pepper to taste
- In a large skillet over medium heat, heat olive oil and sauté onions until they become a darker golden brown. It should take about 5-7 minutes. Add garlic and sauté one more minute. Turn off heat and set aside.
- Preheat oven to 400 degrees
- In a large mixing bowl, combine the onion and garlic mixture with the smoked trout. Add all remaining ingredients including the sautéed garlic and onions. Add salt and pepper to taste.
- Mix and transfer to small oven safe baking dish. Bake for 15-20 minutes or until heated through and top begins to brown.
- Top with extra chives after it comes out of the ovenhttps://kitchenlaughter.com/how-to-smoke-trout-on-the-big-green-egg/