Gluten-Free Smoked Trout Dip

Ingredients

Shop links on this page are for Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

• 6 oz smoked trout, flaked
• 4 oz cream cheese, softened
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice, fresh
• 0.5 tsp Dijon mustard Shop
• 0.25 tsp black pepper
• Pinch salt, to taste

Instructions

1. 1 In a medium bowl, combine the softened cream cheese and flaked smoked trout. Gently mash them together with a fork until the trout is broken into smaller pieces and incorporated into the cream cheese, about 2-3 minutes.
2. 2 Add the chopped fresh dill, fresh lemon juice, Dijon mustard, and black pepper to the bowl. Stir everything together until well combined and the mixture is creamy, approximately 2-3 minutes.
3. 3 Taste the dip and add a pinch of salt if needed, adjusting seasonings to your preference. Continue to mix until the salt is fully incorporated, about 1 minute.
4. 4 Cover the bowl tightly with plastic wrap or transfer the dip to an airtight container. Refrigerate for at least 10 minutes to allow the flavors to meld and the dip to firm up slightly.
5. 5 Serve the chilled smoked trout dip with your favorite gluten-free crackers, vegetable sticks, or slices of gluten-free bread. The dip can be stored in the refrigerator for up to 3 days.

Nutrition (per serving)

Tips & Notes

• Run your fingers through the flaked smoked trout before mashing and pull out any pin bones or skin. Bones are easy to feel and hard to see.
• Let the cream cheese soften fully at room temperature first. Cold cream cheese needs so much mashing that the trout breaks down to mush before the dip turns smooth.
• Add the Dijon mustard (labeled gluten-free) and lemon juice, then salt last. Smoked trout is already salty, so the pinch of salt may not be needed at all.

Common questions