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 Duo
Two Nonstick Quarter-Sheet Pans
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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To make the dip:

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

To make the herb topping:

  1. 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.


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