I first made this dip with Mema a couple of years ago when I was visiting my grandparents for a weekend. If I recall correctly, we found a recipe online that called for cream cheese, but Mema suggested using goat cheese instead. The result was delicious! We served the dip with some crispy crackers and paired it with JAQK Cellars Charmed Sauvignon Blanc. Since then, I have been eager to recreate the recipe – and last week’s wine club meeting was the perfect opportunity!
Smoked Trout Dip (serves 10)
- 1 clove garlic, peeled
- 1 TB chives, chopped
- 1 TB parsley, chopped
- 1 lb smoked trout, skins removed
- 5 oz soft goat cheese
- 2 TB greek yogurt
- 3 TB lemon juice
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- sliced cucumber and crackers for serving
In a large food processor fitted with a steel blade, chop the garlic. Add the parsley and chives and pulse until finely chopped. Add the trout, broken up into smaller pieces. Process to combine.
Add the goat cheese, greek yogurt and lemon juice and continue to process. Add paprika and cayenne pepper (more than 1 tsp each if you want it spicier) and process to combine. Taste for seasoning and adjust if necessary.
Using a rubber spatula, transfer the dip to a serving dish. Serve with sliced cucumber and whole grain crackers.
Smoked trout dip goes well with Sauvignon Blanc, Sancerre, or an unoaked White Burgundy – all of which were available at our wine club meeting. And it’s great for serving at parties, because you can make it up to two days in advance.