We've teamed up with our pals at Fishwife to share this recipe by Rebekah Peppler for a smoked-trout dip. Perfect for when you don't want to turn the oven on. You can now find the Fishwife Smoky Trio on Pantry Pals.


Serves 4 to 6
For the dip:
  • Two (3.5 ounce) tins Fishwife Smoked Rainbow Trout
  • ¼ cup crème fraîche
  • 3 tablespoons fresh lemon juice
  • ½ small shallot, grated on a microplane
  • Piment d’Espelette (or smoked paprika)
  • Fine sea salt and freshly ground black pepper

For the herb topping
  • ½ cup tightly packed fresh celery leaves, finely chopped
  • ½ cup tightly packed fresh flat-leaf parsley, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon fresh lemon zest
  • Fine sea salt and freshly ground black pepper
Cookware Used
Little Sheet
Two Nonstick Quarter-Sheet Pans
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Fishwife’s Smoky Fish Trio
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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To make the dip:

  • In the medium Stir Crazy mixing bowl, add the trout and use a fork to flake.
  • Add the crème fraîche, lemon juice, and shallot; season with Piment d’Espelette, salt, and pepper.
  • Mix to combine and transfer to a serving bowl.

To make the herb topping:

  • In the small Stir Crazy mixing bowl, combine the chopped celery and parsley leaves. Add the olive oil, lemon zest, and season with salt and pepper. Stir to combine.


  • Spoon the herb topping over the trout dip, stirring it slightly into the dip but leaving most on top.
  • Sprinkle with Piment d’Espelette and serve with potato chips and cut vegetables.