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.
Recipe: Smoked Trout-Herb Dip with Crostini
Makes about 12 servings
- 1 baguette, cut on the diagonal into 3/8-inch slices (about 2 dozen slices)
- 2 tbsp olive oil
- 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.
- 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.