Appetizers,  Seafood

Smoked Steelhead Trout Dip

This Smoked Steelhead Trout Dip is wonderful! I mean spread it on a cracker or eat it with a spoon.  It’s downright addicting!   

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If you’ve never had Steelhead Trout it is similar to Salmon and smokes equally as well.  Here‘s a quick description of this fish species.  I’ve found it readily available (and fresh) at our local wholesale club or supermarket.

First the fish is dry brined overnight in a brown sugar kosher salt rub.  Then it’s on to the smoker for a low slow go of it.  The natural flavors intensify with this process, while also taking on delicious smoky tones, making it perfect for dips or spreads.

I followed this recipe from The Black Peppercorn for the dry brine and the smoking method. He’s got it going on!

We are loving our new Primo Ceramic Grill. Talk about upping our summer grilling game!

We smoked this beauty low and slow for 5 hours, gradually increasing the temperature from 100 degrees to 200 degrees over the course of five hours. Once the fish reached an internal temperature of 145 degrees it was time to dig in!

The result was an incredibly moist piece of smoked fish! Huge treat on it’s own. But this, after all, is a recipe for Smoked Steelhead Trout DIP!

The layers of flavors in the dip really come together. You pick up a little sweet, a good dose of smoky savory, with a spread of creamy comfort! If you don’t have a smoker grill, purchased smoked salmon works nicely too!

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All my best,
xo Libby

Smoked Steelhead Trout Dip

Libby with Lemony Thyme
The layers of flavors of this Smoked Steelhead Trout Dip are amazing. You pick up a little sweet, a good dose of smoky savory, with a spread of creamy comfort!
Prep Time 8 hours
Cook Time 5 hours
Course Appetizer
Servings 4


  • 4 ounces smoked steelhead trout or smoked salmon
  • 8 ounces cream cheese room temperature
  • 2 Tbl red onion finely diced
  • 1 Tbl mayonnaise
  • 1 Tbl sour cream
  • 1-2 shakes hot sauce
  • 1/2 tsp garlic powder
  • pinch red pepper flakes


  • Break up trout with fork until finely mashed. Add remaining ingredients and stir to combine. Best served at room temperature. Refrigerate unused portion.


  • mimi rippee

    I love both trout and salmon hot-smoked. And they’re so versatile, but especially in dips and spreads. I just was in Montana and we had the lake trout we caught professionally smoked and shipped to us. I’ve always done it myself so I was curious how different it might be. Haven’t had it yet… but besides just having it as is on crackers, I’ll definitely be making this dip!

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