Homemade Smoked Trout Dip with Cream Cheese

Ingredients

• 1 pound Smoked Trout
• 1/2 cup Cream cheese
• 1/4 cup Mayonnaise
• 1/3 cup Sour Cream
• 2 medium Shallots (diced)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Lemon Juice
• 1/2 tablespoon Worcestershire Sauce
• 1 teaspoon Hot Sauce
• 2 tablespoons Chopped Fresh Flat-Leaf Parsley
• 2 tablespoons olive oil

Instructions

1. 1

   --- Smoke the Fish ---

2. 2

   Soak wood chips in water for an hour.

3. 3

   Pre-heat your smoker to 150 - 175 degrees F.

4. 4

   Once the smoker has reached desired temperature, add water soaked wood chips to the firebox.

5. 5

   Place the trout fillets on smoker grates and smoke for about 3 hours or until the internal temperature of each fillet has reached 145 degrees F. Completely smoked fish with flake easily and pull away from the skin with no struggle.

6. 6

   --- Make The Dip ---

7. 7

   Begin by removing the skin and any bones from the smoked fish, then flake the fish into small pieces using a fork.

8. 8

   In a mixing bowl, combine the cream cheese, mayonnaise, sour cream, onion, lemon juice, Worcestershire sauce, paprika, garlic powder, olive oil, hot sauce, parsley, salt, and black pepper. Mix well.

9. 9

   Add the flaked fish to the mixture and stir until everything is well combined. Alternatively blend everything together in a food processor.

10. 10

    Taste the dip and add salt and pepper as needed. Also if needed mix the ingredients some more manually with a spoon.

11. 11

    Cover the bowl with plastic wrap and chill in the refrigerator for at least an hour to let the flavors meld together. Serve with lemon wedges.