Wow your guests with this incredibly delicious Spicy Smoked Trout Dip Appetizer. Wonderful with our Keto Cheese Crackers!
Ted’s Takeover Recipe
Hi Everyone! I took a little hiatus from Ted’s Takeover, but I’m back because I wanted to share this incredible smoked trout dip recipe with you for the holiday season.
My step-mother used to make a different version of this recipe as an appetizer when we would get together for the holidays, so the flavor of this always conjures up warm associations of family and celebration for me. I can just hear Nat King Cole playing softly in the background and see the beautiful holiday decorations and then… the trout dip gets brought out of the kitchen…
There it is on a wooden tray surrounded by crackers. Mid-sentence I end whatever conversation I’m engaged in and converge on the dip. Only shame and proper upbringing prevent me from devouring the whole bowl by myself, snarling like a dog at anyone else who approaches the tray. Ahem. I suppose that’s not really in the holiday spirit now is it?
Smoked trout is delicious on it’s own but we’re punching it up here with the saltiness of the capers, the spiciness of the tabasco and cayenne and the tang of the lemon juice. Taken altogether they balance perfectly on the palette. If you can’t find smoked trout at your local store, it’s fine to substitute with smoked salmon or smoked whiting for this recipe.
This Spicy Smoked Trout Dip pairs very well with our Gibson cocktail or a glass of chilled, dry white wine like a Sauvignon Blanc or Pinot Gris
Enjoy The Recipe!Print
• Two fillets smoked trout
• Half of a small red onion or one shallot, very finely diced
• 1/2 cup Hellman’s mayonnaise
• Juice from half a lemon
• 2 tablespoons capers finely chopped
• 1 tablespoon brine liquid from capers
• 1 teaspoon Worcester sauce (Lea + Perrin’s is Gluten-Free)
• 1 teaspoon Tabasco sauce (double this if you prefer it spicier)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon lemon pepper
• Two dashes of cayenne pepper (double this if you prefer it spicier)
1.) Remove the skin from both trout fillets and break up the fillets with your hands into a mixing bowl.
2.) Add all the other ingredients and using a large fork or mashing tool, mash them together into a consistency similar to tuna salad.
3.) Transfer to a serving bowl and chill covered in the refrigerator for at least an hour before serving.
Just before serving you can sprinkle some extra paprika on top or garnish with some finely chopped parsley. Serve with Lila Ruth Keto Cheese Crackers, cucumber and carrot slices and celery sticks.
- Category: Low-Carb
- Method: mixing
- Cuisine: Dip
Keywords: grainfree, glutenfree, keto, lowcarb, smoked trout, dip, appetizer, entertaining, crackers, charcuterie, olives, cocktails