Name: Smoked Rainbow Trout Dip
Prep time: 10 min
Total time: 10 min
Ingredients: 1 Tin smoked rainbow trout (2.8 oz, drained and flaked); 1 tsp Capers (finely chopped); 1 tbsp Onion (finely chopped); 1 tsp Parsley (finely chopped); 2 tbsp Kewpie mayonnaise; 1 tbsp Sour cream; Lemon juice (to taste); Maldon smoked salt (to taste)

Flaky smoked rainbow trout meets creamy mayo and tangy sour cream in this dip. Balanced with capers, herbs, and lemon for brightness.

Why You'll Love Smoked Rainbow Trout Dip

It's one tin of smoked trout, stirred with Kewpie mayo, sour cream, capers, and lemon. No cooking, ready in under 10 minutes.

Tips and Tricks

Use a fork to gently flake the trout without breaking it down too much.
Let the dip sit for 10 minutes before serving to let the flavors meld.

Variations

Sub crème fraîche for sour cream for extra tang.
Stir in grated horseradish for a kick.

Substitutions

No Kewpie? Use regular mayo with a dash of rice vinegar.
Swap parsley for dill or chives depending on what's on hand.

Best served with

Toasted sourdough
Seeded crackers
Belgian endive or cucumber slices

How to Store Leftovers

Store in an airtight container in the fridge for up to 3 days. Stir before serving.

Common Questions

Can I use other smoked fish?

Yes-smoked mackerel, salmon, or whitefish work great.

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Is this dip gluten-free?

Yes, just serve with GF crackers or crudité.

A creamy dip with chopped herbs, onions, and possibly sun-dried tomatoes, garnished with microgreens, served in a light-colored bowl.

Smoked Rainbow Trout Dip

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Flaky smoked rainbow trout meets creamy mayo and tangy sour cream in this dip. Balanced with capers, herbs, and lemon for brightness.

Print Recipe Pin Recipe

Prep Time 10

Total Time 10

Servings: 4

Course: Appetizer, Dip

Cuisine: Californian, Modern

Calories: 28

Ingredients Equipment Method Nutrition Notes

Ingredients

1 Tin smoked rainbow trout 2.8 oz, drained and flaked
1 teaspoon Capers finely chopped
1 tablespoon Onion finely chopped
1 teaspoon Parsley finely chopped
2 tablespoon Kewpie mayonnaise
1 tablespoon Sour cream
Lemon juice to taste
Maldon smoked salt to taste

Equipment

Mixing bowl
Fork or spatula

Method

In a medium bowl, add the flaked smoked trout, capers, onion, and parsley.
Stir in the Kewpie mayo and sour cream.
Add lemon juice and smoked salt to taste. Mix until fully combined.
Serve with crackers, toast, or crisp vegetables.

Nutrition

Calories: 28kcalCarbohydrates: 2gProtein: 0.4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 60mgPotassium: 31mgFiber: 0.2gSugar: 1gVitamin A: 86IUVitamin C: 1mgCalcium: 15mgIron: 0.1mg

Notes

Storage: keep in an airtight container in the fridge for up to 3-4 days. It's made with mayo and sour cream, so don't freeze it, the texture will break once thawed. Give it a stir before serving.