Elevate your appetizer game with this flavorful Smoked Trout Dip served with crisp Melba toasts. This easy-to-make dish combines creamy textures with the rich, smoky taste of premium trout, perfect for entertaining or as a delicious snack. Use only the freshest smoked trout to bring out the best in this recipe, making each bite a crowd-pleaser. Order high-quality smoked trout online for convenience and prepare this delightful dip at home with bold flavors that impress!
Ingredients List
2 smoked trout fillets (about 200g each)
250g cream cheese, softened
100g Greek yogurt
1 tablespoon horseradish
2 tablespoons lemon juice
2 tablespoons fresh dill, chopped
2 tablespoons fresh chives, chopped
Salt and pepper to taste
8 slices of white bread (preferably thick-cut)
Olive oil or butter for toasting
1 small gherkin, finely chopped (for garnish)
1 small red onion, finely chopped (for garnish)
Extra dill sprigs (for garnish)
Lemon zest (for garnish)
Steps
Preheat oven to 160°C/140°C fan-forced.
Remove and discard skin and bones from the fillets. Using a fork, flake into small pieces.
Using an electric mixer, beat cream cheese, yoghurt, horseradish, and lemon juice on low speed until the mixture is smooth and combined. Fold in the flaked fillets, dill, and chives. Season with salt and pepper. Cover with plastic wrap and refrigerate.
Meanwhile, place bread, in batches, in a toaster and toast until golden. Using a serrated knife, remove the crust from each slice. Carefully cut through the center of each slice horizontally to form 2 thin slices. Cut each slice into 4 triangles, making a total of 32
triangles. Place triangles, untoasted-side up, on a large baking tray. Bake for 8 to 10 minutes or until golden and crisp. Set aside to cool.
Sprinkle dip with gherkin and onion. Top with dill sprigs and lemon zest. Serve with Melba toasts.
