Smoky, creamy, and flecked with a mixture of herbs and lemon zest, this smoked trout dip makes great wintertime party fare.

I adore smoked fish, whether it’s smoked salmon and cream cheese (with lemon!) atop a chewy bagel, smoked haddock tucked into a British-style fish pie, or a yummy smoked trout salad sandwich from a well-stocked deli. My favorite west coast trout salad sandwich hails from Wise Sons in San Francisco’s Mission and is always a weekend treat.

So when I was trying to come up with some fun holiday party fare, I thought about the flavors and foods that I love, as well as the season and availability of fresh produce (or lack thereof). When that sandwich came to mind, I knew I could transform it into a savory dip.

This delicately smoky dip is packed with flavor and texture: fresh herbs, crunch celery, zingy lemon zest, and just a pop of Dijon to give it a kick. You can serve it with homemade crostini, as I’ve done here, or make it easier and grab a bag of bagel chips from the market.

If you want garlic crostini, just rub a peeled clove of garlic on the hot crostini when it comes from the oven.

Smoked Trout-Herb Dip with Crostini
Smoked Trout-Herb Dip with Crostini (Wendy Goodfriend)

Recipe: Smoked Trout-Herb Dip with Crostini

Makes about 12 servings

    Ingredients:

    Crostini

  • 1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)
  • 2 tbsp olive oil
  • Cut 1 baguette on the diagonal into 3/8-inch slices (about 2 dozen slices).
    Cut 1 baguette on the diagonal into 3/8-inch slices. (Wendy Goodfriend)
    Dip

  • 8 oz smoked trout, skin and bones removed, flaked
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 1 small stalk celery, finely chopped
  • 1 tbsp finely chopped fresh chives or green onion
  • 1 tsp finely chopped fresh dill, plus more for garnish
  • 1 tsp finely chopped fresh flat-leaf Italian parsley
  • 1 tsp finely grated lemon zest (I used a Meyer lemon)
  • 1/2 tsp Dijon mustard
  • 1 tbsp lemon juice
  • Kosher salt and freshly ground black pepper
  • This slideshow requires JavaScript.

    Instructions:

  1. Preheat the oven to 425F. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet and bake until toasted, turning once, about 7 minutes. Set aside.
  2. Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet.
    Brush the baguette slices with the olive oil, place the bread in a single layer on a baking sheet. (Wendy Goodfriend)
    Bake until toasted, turning once, about 7 minutes.
    Bake until toasted, turning once, about 7 minutes. (Wendy Goodfriend)
  3. To make the dip, in a bowl, stir together all of the ingredients until well combined. Season to taste with salt and pepper. Garnish with dill and serve with the crostini.
  4. This slideshow requires JavaScript.

    Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini.
    Garnish with dill and serve the Smoked Trout-Herb Dip with Crostini. (Wendy Goodfriend)
Holiday Party Food: Smoked Trout-Herb Dip with Crostini 15 December,2017Kim Laidlaw

Author

Kim Laidlaw

Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen.

Her first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013.

She was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at http://www.kimlaidlaw.com.

Author

Wendy Goodfriend

I am the Senior Interactive Producer for KQED Food. I have designed and produced food-related websites and blogs for KQED including Bay Area Bites; Check, Please! Bay Area;  Taste This; Jacques Pepin’s websites; Weir Cooking in the City and KQED Food. When I am not creating and managing food websites I am taking photos and video of Bay Area Life and designing online navigation systems. My professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX. You can find me engaged in social media on Twitter @bayareabites and on Facebook at Bay Area Bites. I can also be found photoblogging at look2remember.

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