Smoked Trout and Dill Dip
15 MIN
1 H

Smoked Trout and Dill Dip


  • 1/4 lb (115 g) smoked trout
  • 1 cup (250 ml) plain Greek yogurt
  • 1/3 cup (75 ml) crème fraîche
  • 1 tbsp chopped dill
  • 1 tbsp chopped chives
  • 1 lemon, the finely grated zest
  • 2 tsp (10 ml) lemon juice
  • 1 tsp capers, chopped
  • 1/4 cup (10 g) microgreens


  1. In a small food processor, finely chop the trout. Transfer to a bowl. Using a spatula, fold in the yogurt, crème fraîche, herbs, lemon zest and juice, and capers. Season with salt and pepper.
  2. Spoon the mixture into a pastry bag fitted with a plain round tip. Pipe the dip into 10 small glass jars or ramekins. Cover and refrigerate for at least 1 hour. The dip can be made up to 1 day in advance.
  3. When ready to serve, garnish with microgreens and serve with bread sticks and raw vegetables.