Smoked Trout Dip with Melba Toasts

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!

Recipe Information

Serves

8 people

Preparation

30 minutes

Cooking

10 minutes

Difficulty

Moderate

Ingredients

- 2 x smoked rainbow trout fillets (350g total)
- 250g tub spreadable cream cheese
- 1/3 cup Greek-style yoghurt
- 1 tbsp horseradish cream
- 1/4 cup lemon juice
- 2 tbsp fresh dill, roughly chopped
- 2 tbsp fresh chives, finely chopped
- 4 thick slices white toast bread
- 1 large gherkin, finely diced
- 1/2 small red onion, finely diced
- Fresh dill sprigs, to serve
- Lemon zest, to serve

Steps

1. Preheat oven to 160°C/140°C fan-forced.
2. Remove and discard skin and bones from the fillets. Using a fork, flake into small pieces.
3. 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.
4. 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.
5. Sprinkle dip with gherkin and onion. Top with dill sprigs and lemon zest. Serve with Melba toasts.

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