One thing I’ve learned since moving to Michigan is that Michiganders have very strong opinions about fish dip. Everyone here has their favorite place to get it, but have you ever made it yourself? It’s even better than you might imagine, and it comes together in a snap!
This version has flaky bits of salty smoked trout, creamy crème fraîche, the tiniest crunch of green onions, and the brightness of lemon and dill. Serve it with crackers at a party, use it like tuna salad for lunch, or just eat it with a spoon (I’ve done it, so I promise I won’t judge).
Notes
A Note about origin:
This recipe is adapted from a version my sister’s partner made when we were all together this past Christmas.
A Note About crème fraîche
I use crème fraîche instead of sour cream here because tastes soooo much more luxurious. It keeps your dip from feeling “gloppy” and allows the trout texture and flavor to take center stage.
Key Ingredients
8oz Smoked Trout
1/3 cup Crème Fraîche
Juice from 1/2 Lemon
3 tablespoons fresh Dill
1 medium sized Green Onion
Smoked Trout Dip – Recipe
Prep time: 10 minutes. Rest time: 2-24 hours (if you can wait that long)
Ingredients
- 8oz Smoked Trout
- 1/3 cup Crème Fraîche (and possibly 1-2 tablespoons more). *See note below
- Juice from 1/2 Lemon
- 3 tablespoons fresh Dill, chopped
- 1 medium sized Green Onion (green and white parts cut into thin circles)
Step One
Pull the skin off the smoked trout. Discard the skin and use your hands to crumble the fish into medium sized bowl. Then, use a fork to break up the larger chunks against the side of the bowl. Next, Add 1/3 cup crème fraîche and all other ingredients to the bowl with the smoked trout, and then mix it all together to coat the trout. There will be some tougher pieces of fish that don’t break up, but these will soften as the dip rests.
Step Two
Cover dip and put into the fridge (ideally 2 hours). When you’re ready to serve, stir fish dip a few times with a fork and break up larger (now softer) bits of trout. Try a bite and, if desired, add a bit more crème fraîche for extra creaminess. Finish with a grind of fresh cracked pepper.
This dip is best after it’s had time to rest in the fridge for a few hours. It can be made up to a day ahead. It should last for 3-4 days, but ours is always eaten before then.