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Epicurious
Bon Appétit

Lemony Smoked Trout Dip

By Alison Roman

5.0

(3)

If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.

Recipe information

  • Yield

    8 servings

Ingredients

12 ounces smoked trout, skin and bones removed
1/3 cup labneh, (Lebanese strained yogurt)
1/4 cup crème fraîche
1 tablespoon (or more) fresh lemon juice
3 tablespoons finely chopped fresh chives, plus more for serving
1 tablespoon finely chopped fresh dill, plus more for serving
Kosher salt, pepper, freshly ground
Olive oil (for drizzling)

Preparation

  1. Step 1

    Using a fork, mix trout, labneh, crème fraîche, lemon juice, 3 Tbsp. chives, and 1 Tbsp. dill in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired.

    Step 2

    Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.

  2. Do Ahead

    Step 3

    Dip can be made 2 days ahead. Cover and chill.

TagsDipSmoked TroutTroutFishSeafoodLemonCitrusFruitYogurtDairySnackGluten FreeNut FreeQuickEasyMake AheadNo-CookBon Appétit
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