Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:
Eight 1/4-cup servings
Level:
Easy

Nutrition Info

Ingredients

Directions

Discard the head, and skin and flake the trout fillets. Puree the cream cheese, sour cream, and horseradish in a mini food processor. Add the fish and pulse to a make a smooth dip. Transfer to a bowl and stir in the onion and parsley, and the lemon juice, to taste. Refrigerate until firm, about 1 hour. Serve with celery or endive leaves.

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Smoked Salmon Frittata

Recipe courtesy of Ina Garten

Smoked BBQ Brisket

Recipe courtesy of Bobby Flay

Smoked Beef Short Ribs

Recipe courtesy of The Smoking Swine

Smoked Trout Dip

Recipe courtesy of Robert Irvine

Smoked Trout

Recipe courtesy of Adam P Lang

Smoked Trout Salpicon

Recipe courtesy of Stuart Tarabour

Vanilla Smoked Trout

Hot Smoked Trout

Recipe courtesy of Alton Brown

Smoked Trout Spread

Recipe courtesy of Lauren Groveman

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.