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–+ servings
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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Appetizer, Dip
Cuisine: Californian, Modern
Ingredients Equipment Method 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
 

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

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.

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