Creamy Smoked Fish Dip

Hitting just the right balance of creaminess to fish this dip is super satisfying.

Smoked Fish Dip
Hands On Time:
10 mins
Total Time:
10 mins

Few snacks are as delicious as a bowl of extra-creamy smoked fish dip. This version is flexible according to your preferences—smoked trout is suggested, but smoked salmon would work, too. Unlike many similar recipes, this one lands just the right balance of creaminess to fish, since you'll use equal parts cream cheese and trout, ensuring each bite has ample fish. There's a dollop of sour cream to make the texture luxurious, cornichons for tangy balance, and both shallot and chives to double down on the savory undertones. The serving options are endless for this easy dip: crudité and bagel chips are suggested, but salt and vinegar potato chips, a freshly toasted bagel, and, hey, even just a spoon will do.


  • 1 (8-oz.) package cream cheese, softened

  • 1 (8-oz.) package smoked trout, skin removed and flesh coarsely chopped

  • ½ cup sour cream

  • ¼ cup finely chopped cornichons

  • 3 tablespoons finely chopped shallot (from 1 large shallot)

  • 1 teaspoon cornichon pickling liquid

  • ¾ teaspoon kosher salt

  • 2 tablespoons  plus 1 teaspoon chopped fresh chives, divided

  • Bagel chips or crudité


  1. Stir together cream cheese, smoked trout, sour cream, cornichons, shallot, pickling liquid, salt, and 2 tablespoons of the chives in a large bowl until combined. Sprinkle with remaining 1 teaspoon chives. Serve with bagel chips or crudité.

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