Entertaining

Smoked trout and cream cheese dip

Name: Smoked trout and cream cheese dip recipe
Yield: 4
Ingredients: 250g cream cheese, softened; 90g sour cream; Zest & juice of 1 lemon, or to taste, plus lemon wedges to serve; 1 tbs chives, finely chopped; 2 tbs picked thyme leaves; 1 x 370g whole smoked rainbow trout, skin and bones removed, flaked; Charred sourdough bread & lavosh, to serve

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by Matt Preston

delicious. senior editor

Dec 08, 2020

“This is the dip I take to people’s houses over the holidays. It is very popular and crazy simple to prepare," says Matt Preston.

250g cream cheese, softened
90g sour cream
Zest & juice of 1 lemon, or to taste, plus lemon wedges to serve
1 tbs chives, finely chopped
2 tbs picked thyme leaves
1 x 370g whole smoked rainbow trout, skin and bones removed, flaked
Charred sourdough bread & lavosh, to serve

Method

1.

Place the cream cheese, sour cream and lemon zest and juice in the bowl of a stand mixer with the paddle attachment and beat until smooth and combined. Reduce speed to low and add the herbs. Remove bowl from the mixer and fold in the flaked trout. Season to taste. Transfer to a serving bowl and serve with charred sourdough and lavosh.

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