Description

This Smoked Trout Dip, also known as Potted Smoked Trout, is a luscious, buttery spread perfect for appetizers or snacks. Combining the rich flavors of smoked trout with creamy creme fraiche, fresh herbs, and a touch of lemon, this easy-to-make dip is both elegant and comforting. It sets in the refrigerator with a protective layer of clarified butter to preserve freshness and intensify flavor, making it ideal for preparing in advance for gatherings or leisurely meals.

Ingredients

Scale

Butter Base

1 stick / 4 oz / 120 g unsalted butter, roughly chopped

Flavor Base

1 eschallot (golden shallot), finely diced
1 garlic clove, very finely chopped
Rind of 1 lemon, very finely grated (yellow part only)
1 1/2 tbsp lemon juice
Pinch of cayenne pepper

Main Ingredient

1 lb / 500 g whole smoked trout (skin removed, bones discarded, flesh flaked)

Dairy and Herbs

4 oz / 120 g creme fraiche (or full fat sour cream as substitute)
1 tbsp cream (full fat, not whipped)
1/4 cup fresh dill, coarsely chopped
2 tbsp chives, coarsely chopped

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Instructions

Melt Butter: Melt butter in a small saucepan over medium heat until fully melted. Pour two-thirds of the melted butter into a separate bowl and set aside for later use.
Sauté Shallot Mixture: Add the finely diced shallot, chopped garlic, and grated lemon rind to the remaining butter in the pan. Cook gently over medium heat for 3 to 5 minutes until the shallot softens and becomes translucent without browning, stirring occasionally.
Prepare Smoked Trout: While the shallot mixture cooks, remove the skin from the smoked trout and discard it. Carefully remove all bones and flake the trout flesh with a fork, placing it into a clean bowl.
Combine Shallot Butter and Trout: Pour the warm shallot butter mixture over the flaked trout in the bowl, coating the fish evenly.
Add Remaining Ingredients: Stir in lemon juice, cayenne pepper, creme fraiche, cream, dill, and chives gently until all ingredients are well combined. Taste and season lightly with salt and pepper if necessary, keeping in mind the smoked trout’s natural saltiness.
Transfer to Serving Containers: Spoon the mixture into jars or ramekins—use 1 large, 2 medium, or 4 small containers—and smooth the surface evenly.
Seal with Butter: Pour the reserved melted butter over the top of the dip in each container to completely cover the surface, creating a seal to preserve freshness.
Chill to Set: Place the containers in the refrigerator to allow the dip to set and flavors to meld. Avoid freezing to prevent cracking of the butter seal.
Rest Before Serving: Although the dip can be served immediately, letting it sit for several hours or up to a week enhances the flavor.
Serve: Enjoy the smoked trout dip chilled, served with fresh or toasted bread as an elegant appetizer or snack.

Notes

Use the yellow part of the lemon rind only, as the white pith is bitter and affects flavor.
Creme fraiche can be substituted with full-fat sour cream if unavailable.
Be careful to remove all bones from the smoked trout to ensure a smooth dip texture and safe eating.
The butter layer on top preserves the dip but avoid freezing it to prevent cracking.
Dip improves in flavor if made ahead and stored refrigerated for up to one week.