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Herby Smoked Fish Dip
Serves 4-6
5
from
2
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Course
Condiments
Servings
4
people
Equipment
Medium sauté pan
Medium bowl
Ingredients
1x
2x
3x
2
Tbsp
olive oil
½
small onion
minced
½
fennel bulb
cored and minced
4
cloves
garlic
minced
½
tsp
fennel seeds
Kosher salt and black pepper
to taste
6
oz
of drained smoked tinned trout
I used two of the trader joe’s smoked trout cans
4
oz
crème fraîche or sour cream
1
Tbsp
whole grain mustard
1
tsp
prepared horseradish
or to taste
1
lemon
zested, plus more for serving
3
Tbsp
chopped fresh parsley
3
Tbsp
chopped fresh dill
plus more for serving
Extra virgin olive oil
for serving
Potato chips
ritz, saltines, or toast for serving
Hot sauce
for serving
Instructions
Heat oil in a medium sauté pan over medium heat.
Add fennel, onions, garlic, and fennel seeds. Season with a little salt and a good amount of black pepper.*
Cook, stirring occasionally, until very tender and soft, about 10-12 minutes. You aren’t looking to brown the veggies, just slowly sweat them :)
Transfer mixture to a medium bowl and let cool completely.
Once cool, add in fish, crème fraîche, mustard, horseradish, lemon zest, parsley and dill. Gently fold to mix and flake up the fish a bit.
Serve right away, or let chill in the fridge for an hour to let flavors meld.
Serve any way you’d like, with chips, crackers, or toast!
Notes
* Don’t add too much salt here, as the tinned fish can be salty on its own!
Keyword
Dips
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