Appetizer: United States – Idaho (Pacific Northwest) – Smoked Trout Dip

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

- 10 oz (285 g) smoked Idaho trout, flaked (bones and skin removed; usable fish about 8 oz/225 g)
- 8 oz (225 g) cream cheese, softened
- 1/2 cup (120 ml) sour cream
- 1/4 cup (60 ml) mayonnaise
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (5 ml) Dijon mustard
- 1/2 tsp (2.5 ml) Worcestershire sauce
- 1 small clove garlic, minced
- 2 tbsp (8 g) fresh dill, finely chopped, plus extra for garnish
- 2 tbsp (6 g) fresh chives, thinly sliced
- 2 tbsp (30 g) capers, drained and chopped
- 1/4 tsp (1 g) smoked paprika (optional)
- 1/2 tsp (2.5 g) kosher salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper, or to taste
- 1 tbsp (15 ml) extra-virgin olive oil (for drizzle and optional crostini brushing)
- Crackers or toasted baguette slices, for serving (no measurement)

Instructions

Short Description:
A creamy, herb-forward dip featuring locally smoked Idaho trout folded into cream cheese and sour cream, brightened with lemon, capers, and fresh dill. Serve chilled with crackers or toasted baguette slices for a Pacific Northwest starter that highlights the state's freshwater catch.

Regional Notes:
This Idaho version uses locally smoked trout—common to Idaho waters—and emphasizes simple dairy (cream cheese and sour cream) and fresh herbs rather than heavy spices, reflecting Pacific Northwest tastes and the state's fishing culture. Compared to generic smoked fish dips, it highlights trout specifically (not salmon or generic smoked whitefish) and often uses locally made smoked trout.

1. Remove any remaining skin and bones from the smoked trout and flake the fish into bite-sized pieces; set aside.
2. In a medium mixing bowl, beat the softened cream cheese until smooth. Add sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce, and minced garlic; mix until fully combined and creamy.
3. Stir in chopped dill, chives, capers, and smoked paprika (if using). Fold in the flaked trout gently so you keep some texture; taste and season with salt and pepper, adding more lemon juice if you want brighter acidity.
4. Transfer the dip to a serving bowl, smooth the top, and cover tightly. Chill in the refrigerator at least 1 hour (preferably 2–4 hours) to let flavors meld.
5. If serving with crostini, preheat oven to 375°F (190°C). Slice a baguette thinly, brush slices lightly with olive oil, place on a baking sheet, and toast 8–10 minutes until golden and crisp. Cool slightly.
6. Before serving, drizzle the dip lightly with 1 tbsp (15 ml) olive oil and garnish with extra chopped dill and a few whole capers. Serve chilled with crackers or the warm crostini.