I love using tinned fish and this is a simple way to use it up! This is a great appetizer to serve a crowd or just to enjoy on your own.
Smoked Trout Dip
Ingredients
- 2 3.7oz tins Smoked trout drained
- 10 ounces Greek yogurt plain
- ½ Shallot minced
- 1 tsp Kosher salt
- ½ tsp Garlic powder
- ½ tsp Aleppo pepper optional
- ¼ cup Lemon juice or 1 lemon juiced
- ¼ cup Mayonnaise
- ½ cup Frozen baby peas
- 1 tsp Whole grain mustard
- ½ tsp Sriracha
- 1 tbsp Chives thinly sliced
- 1 tbsp Dill finely chopped
- 1 tbsp Parsley finely chopped
Instructions
- To a large mixing bowl, add 1/2 minced shallot, 2 small containers of greek yogurt, 1/2 tsp garlic powder, 1/2 tsp aleppo pepper, and 1/4 cup lemon juice. Use a rubber spatula to fully combine the ingredients. Then add 1/4 cup mayonnaise and all of the chopped herbs (chives, dill, and parsely). Stir to combine.
- To this base, add 1/2 cup frozen baby peas, the 2 drained tins of smoked trout, and 1 tsp kosher salt. Stir again, breaking up the pieces of trout until its mostly flaked throughout. Whisk in 1 tsp of whole grain mustard and 1/2 tsp sriracha, or more to your liking. Taste and add more salt or other seasonings as needed.
- Served chilled in a bowl, with chips, raw veggies, or torn bread to eat with it. Garnish with any fresh dill or chives, some flakey salt, and some pickled red onions — if you have them.
