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Smoked Steelhead Trout Dip



1 tbsp. dried dill

1 tbsp. garlic powder

1 tbsp. onion powder

1 tsp. smoked sea salt

2 tbsp. scallions, sliced

2 tbsp. lemon juice

1/4 cup plain yogurt

2 tbsp. mayonnaise

1/2 cup cream cheese, room temperature

1 lb. steelhead

1/8 tsp. black pepper

1 tbs. olive oil


Preheat the oven for 400F. On a parchment lined baking sheet place steelhead fillet skin side down and season with 1/2 tsp. smoked salt, pepper, and olive oil.

Place in the oven to bake for 15 minutes.

While the steelhead is baking, mix the remaining ingredients together in a bowl until combined well. Remove the steelhead from the oven and allow to cool. Once the fish is cooled, flake with a fork in large chunks and remove skin.

Fold flaked steelhead chunks in the cream cheese mixture and combine well without shredding the steelhead too much. For optimal flavor, let the dip sit in the fridge for 2 hours.

Serve with your favorite crackers and vegetable sticks.

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