This smoked trout dip is brought to you by cooked trout and liquid smoke, perfect for when you don't have a smoker and want something quick and easy.
I love that this recipe is so simple and fast to pull together. I like to use uneaten leftover rainbow trout from dinner so I get as much use out of the fish as possible. With my husband fishing more and more this summer rainbow trout seems to be on the menu a lot lately.
I saught out dip ideas after he came to me with the initial idea but unfortunately, every trout dip or rainbow trout dip recipe we found needed the meat to be presmoked or included several hours of instructions on smoking it in a grill or smoker at home. I'm impatient and we don't own a smoker.
Thankfully I remembered we had a bottle of liquid smoke we hardly ever touch taking up space in the spice cabinet. And from that, this recipe was formed. It took a little tweaking but it's actually pretty great. Nice and subtle with a smokey kick at the end. I think you'll love this recipe for smoked trout dip.
- Cooked trout
- Minced garlic
- Liquid smoke
- Sour cream
- Cream cheese
- Green onion
- Lemon juice
- Worcestershire sauce
🍽 Equipment Needed
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Check out how to make smoked trout dip with these simple step-by-step instructions:
Cream the cream cheese and sour cream together in a mixing bowl.
Add in the other ingredients, except for the green onions and mix to combine.
Fold in the green onions, reserving some for the garnish if desired.
Garnish with sprinkled paprika and green onion slices.
Serve with crackers and enjoy.
🍴 Recipe Tips
This easy rainbow trout recipe doesn't need very many tips because it's so simple to make but I will tell you that cooked trout shreds beautifully with an electric mixer. Similar to shredding cooked chicken breasts only MUCH faster and easier since it naturally flakes apart.
Normally yes, smoked trout dips are made using actual smoked fish, but not in this recipe! This one lets you use the baked or pan fried trout you may have in the fridge leftover from dinner or that 1 fish you caught but can't make a full meal out of.
This dip lasts about 5 days in the fridge if you keep it well covered with plastic wrap or in an airtight container.
Yes, surprise, you can! This trout dip is freezable for up to 3 months if stored in an airtight container. Just thaw overnight in the fridge and stir well before serving and eating.
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- Loaded Totchos (Tater Tot Nachos)
Not So Smoked Trout Dip
- 1 cup shredded trout, cooked and deboned ($3.93)
- ½ teaspoon minced garlic ($0.02)
- ½ teaspoon liquid smoke ($0.10)
- ⅓ cup sour cream ($0.27)
- 8 oz cream cheese, softened ($1.98)
- 1 whole green onion, sliced thinly ($0.03)
- 1 teaspoon paprika ($0.10)
- ½ teaspoon lemon juice ($0.04)
- ½ tablespoon Worcestershire sauce ($0.20)
- In a mixing bowl, cream together the cream cheese and sour cream.
- Add in the fish, lemon juice, Worcestershire sauce, paprika, liquid smoke, and minced garlic. Mix until combined.
- Fold in the green onions, reserving a few for garnish, if desired.
- Top with sprinkled paprika and reserved green onion. Serve with crackers and enjoy.