Julie Tanous's Smoked Trout Dip
From Carrie Morey's Hot Little Suppers cookbook
Ingredients
- • 2 tbsp shallots, minced
- • Juice of 1/2 lemon
- • 2 fillets (8 oz total) smoked trout, skin removed
- • 6 oz cream cheese
- • 1/3 cup sour cream
- • 3 tbsp fresh chives, finely chopped
- • 1 tbsp fresh parsley, finely chopped
- • 1/2 tsp kosher salt
- • Pinch of ground white or black pepper
- • 1/4 tsp paprika
- • Red pepper flakes (optional)
- • Sea Salt or Everything Seasoning Biscuit Crackers
For decades, I'd been on the lookout for an artisan cracker that could pair perfectly with our pimento cheese. Searching high and low, I never found the "perfect" cracker. It needed to be hearty enough to hold the creamy dip, but also perfectly crisp and salty.
When we launched our artisan biscuit cracker flavors in 2024 – sea salt, sharp cheddar, and everything seasoning – I knew we had created something special. I asked my friends in the culinary community to taste test them and share feedback.
Julie Tanous's Smoked Trout Dip
My friend, Julie Tanous, is a wonderfully talented cookbook author and recipe developer. She is also the co-creator of "Food with Friends" alongside Jesse Taylor Ferguson.
The pairs' cookbook is filled with delicious recipes, including Julie's Smoked Trout Dip. After sending over each variety of our Biscuit Crackers for Julie to try, she shared how much she enjoyed them with this dip!
INSTRUCTIONS
- In a small bowl, combine the shallots and lemon juice.
- In a medium bowl, use a fork to break up the fish fillets. Stir in the cream cheese, sour cream, chives, parsley, salt, pepper, paprika, and a pinch of red pepper flakes, if using, until smooth and creamy. Stir in the shallots and lemon juice. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour.
- Serve the dip chilled with Callie's Hot Little Biscuit Sea Salt or Everything Seasoning Biscuit Crackers!