Smoked Trout Dip

by Thea Miller

This dip takes only minutes and delivers big-time flavor! Serve with Brennan's Crackers or toasted baguette slices. 

Serves 6

Adapted from Craft Beering.


8 oz Silver Moon Smoked Trout fillets*
8 oz cream cheese
1 tbsp capers (increase by 2 tsp if you really like capers)
1 tsp dried dill weed**
1 tsp paprika
1 teaspoon prepared horseradish ( or to taste. can be omitted)
1 lemon, medium-sized (for zest and juice)
2 tbsp fresh chives, finely chopped + 2 tsp for garnish (green onions work here, too) 
salt & pepper, to taste, if needed


Bring the cream cheese to room temperature and set up a food processor. Finely chop the chives, reserve 2 tsp for garnish.
Pulse the cream cheese to break it up and then crumble the smoked trout on top. Process to combine.
Add the capers, dried dill, paprika, and horseradish and pulse to combine.
Add the zest of the whole lemon and squeeze the juice of about half of it. Pulse one last time to combine. Transfer to a mixing bowl. Fold in the chives. Transfer to a serving bowl and garnish with reserved chives and a pinch of paprika.