Smoked trout dip

The potato in this smoked trout dip adds a lovely robust flavour and a creamy texture. It goes beautifully with tostini, crackers, or vegetable sticks

  • 30 mins cooking
  • Makes 1 Cup
  • Print


Smoked trout dip
  • 1 potato (200g), chopped coarsely
  • 1/4 cup (60ml) warm milk
  • 150 gram (4½ ounce) piece smoked trout, flaked
  • 1 clove garlic, crushed
  • 2 tablespoon olive oil
  • 2 green onions (scallions), chopped finely


Smoked trout dip
  • 1
    Boil, steam or microwave potato until tender; drain. Push potato through fine sieve into small bowl; stir in milk.
  • 2
    Combine trout, garlic, oil and onion in medium bowl; fold in potato mixture.
  • 3
    Serve dip with poppy seed crackers or carrot sticks.

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