Hot-Smoked Trout Dip with Lemon, Capers and Dill

Steps

1. Step 1

   In a wide dish or large bowl, stir the cold water, kosher salt and brown sugar until the salt and sugar dissolve. Slide in the trout fillets, flesh down, so they are covered. Refrigerate 45 minutes — no longer, or the fish turns salty.

   45 min, hands-off

   • 1 1/2 lb trout fillets, skin on
   • 4 cups cold water
   • 1/4 cup kosher salt
   • 1/4 cup packed light brown sugar
2. Step 2

   Lift the fillets out, rinse them under cold water and pat completely dry with paper towels. Set them skin down on a rack and let them sit at room temperature for 30 minutes, until the surface looks dry and slightly tacky. This is what lets the smoke stick.

   30 min, hands-off

3. Step 3

   Meanwhile, set up the smoker for 180–200°F and add the alder chips. Soak the chips in water for 20 minutes first if your smoker calls for it.

   15 min · 190°F

   • 2 cups alder wood chips
4. Step 4

   Lay the fillets skin down on the smoker grate, leaving space between them. Smoke until the flesh is opaque, firm and flakes when you press it with a fork, 60 to 75 minutes. An instant-read thermometer in the thickest part should read 145°F.

   1 hr 10 min, hands-off · 190°F

   • 1 1/2 lb trout fillets, skin on
5. Step 5

   Move the trout to a plate and let it cool until you can handle it, about 20 minutes. Peel off and discard the skin, then flake the flesh into large pieces with your fingers, checking for any stray bones.

   20 min, hands-off

6. Step 6

   In a medium bowl, beat the softened cream cheese, sour cream and mayonnaise together with a spoon or spatula until smooth and no lumps remain.

   3 min

   • 8 oz cream cheese
   • 1/2 cup sour cream
   • 2 tbsp mayonnaise
7. Step 7

   Stir in the lemon zest, 2 tablespoons of the lemon juice, the capers, shallot, 2 tablespoons of the chopped dill and the black pepper. Add the flaked trout and fold it in gently, leaving some pieces whole so the dip has texture.

   5 min

   • 1 lemon
   • 2 tbsp capers
   • 1 small shallot
   • 2 tbsp fresh dill
   • 1/4 tsp black pepper
8. Step 8

   Taste and adjust: a few dashes of hot sauce, more lemon juice for brightness, salt only if it needs it (the smoked trout is already salty). Cover and chill at least 1 hour.

   1 hr, hands-off

   • hot sauce
   • salt
9. Step 9

   Scrape the dip into a serving bowl, top with the remaining dill and a grind of pepper, and serve cold with crackers and celery sticks.

   5 min

   • 1 tbsp fresh dill
   • 1 package sturdy crackers
   • 4 celery stalks

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026