We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

Smoked Trout Dip

30

2

Pecan

Flaky, brined smoked trout is transformed into a creamy and savory dip you won't be able to walk away from.

4

Activating this element will cause content on the page to be updated.

:

main

  • 1 Quart water

  • 1 Cup Salt

  • 1/2 Cup Brown sugar

  • Zest of 1 lemon

  • 4 Whole Bay leaves

  • 1 Tablespoon Black peppercorns

  • 2 Pound trout filets

  • 1 Quart ice water

  • Crackers or sliced vegetables, for serving

Dip

  • 1/2 Cup cream cheese

  • 1/2 Cup sour cream

  • 1 Clove garlic, minced

  • 1 1/2 Teaspoon Fresh parsley, chopped

  • 1 1/2 Teaspoon Fresh chives, chopped

  • 1 1/2 Teaspoon fresh dill, chopped

  • 1 Tablespoon lemon juice

  • Salt

  • Pepper

  • 1

    Make the brine. In a medium saucepan over medium-high heat, combine 1 quart of water, salt, brown sugar, lemon zest, bay leaves, and peppercorns. Bring to a boil and cook until salt and sugar dissolve. Remove from heat and let steep for 15 minutes. Pour mixture over 1 quart of ice water to cool. Place the trout in a resealable bag or baking dish, pour the cooled brine mixture over trout, cover, and refrigerate for 2 hours.

    • 1 Quart water

    • 1 Cup Salt

    • 1/2 Cup Brown sugar

    • Zest of 1 lemon

    • 4 Whole Bay leaves

    • 1 Tablespoon Black peppercorns

    • 2 Pound trout filets

    • 1 Quart ice water

  • 2

    Remove the fish from the brine and discard the brine. Rinse the fillets and pat them dry.
  • 3

    Lay the filets on a cooling rack over a sheet pan and refrigerate overnight to form the pellicle. This allows the smoke to better adhere to the fillets.
  • 4

    When ready to cook, set the Traeger temperature to 180˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    180 ˚F

  • 5

    Place the fillets directly on the grill grates and close the lid. Smoke for 1 ½ - 2 hours or until the fish begins to flake.

    180 ˚F

  • 6

    Make the dip. Add the cream cheese, sour cream, herbs, lemon juice, and salt and pepper in a medium bowl. Mix well.

    • 1/2 Cup cream cheese

    • 1/2 Cup sour cream

    • 1 Clove garlic, minced

    • 1 1/2 Teaspoon Fresh parsley, chopped

    • 1 1/2 Teaspoon Fresh chives, chopped

    • 1 1/2 Teaspoon fresh dill, chopped

    • 1 Tablespoon lemon juice

    • To Taste Salt

    • To Taste Pepper

  • 7

    Remove the trout from the grill. Add 1 pound of flaked, smoked trout to the dip and stir to combine until trout breaks apart into tiny pieces. Serve with crackers or your choice of sliced vegetables to dip. Enjoy!

    • Crackers or sliced vegetables, for serving

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.