Smoked Trout Recipes

Smoked Trout Dip

Ingredients:

  • 8oz Smoked Trout (one large fillet)

  • 8oz Sour Cream

  • 8oz Cream Cheese (softened)

  • 1½ teaspoons Apple Cider Vinegar

  • 1½ Tablespoons Maple Syrup

  • Trout Dip Seasoning Packet

Prep

Before making the dip, ensure your trout fillet is fully defrosted. To thaw, leave it in its original packaging and place it in the refrigerator for one day.

Recipe

To prepare the Smoked Trout Dip, open the defrosted fillet package, remove and discard the skin, then gently flake the trout, and set aside. In a large bowl, mix together all ingredients besides the flaked trout. Once these ingredients come to a smooth consistency, add in the flaked trout.

This dip tastes best once the flavors have a chance to meld together, we recommend making it a day or at least a few hours before an event!

Charcuterie Board Ideas:

Smoked trout offers a beautiful and rustic presentation, perfect for gatherings.

  • Place smoked trout (whole fish or smoked fillets) at the center of the board

  • Surround with crackers, sliced baguette, and flatbreads

  • Add sliced meats; Calabrese, Genoa, peppered salami, Spanish chorizo, or pepperoni

  • Add cheeses (soft and hard varieties both work well)

  • Include fresh, pickled or fermented vegetables, olives, nuts, and fresh fruit

  • Finish with dips and spreads like spinach artichoke dip, honey mustard, hummus, jams, or even smoked trout dip! (See below)

Defrosting + Storage

For best results, thaw smoked trout slowly under refrigeration on a plate or tray to catch any drips.

  • Place the sealed package in the refrigerator for 12–24 hours.

  • Once thawed, keep refrigerated and consume within 5–7 days.

  • Do not refreeze after thawing.

If you need to thaw quickly, place the sealed package in cold water for 30–60 minutes. Avoid using heat or a microwave, as this can affect texture and flavor.