I’m a fan of both of these dips separately so I loved the idea of taking these ‘old school dips’ and combining them into one. And I thought it would make a nice addition to a ‘bring an appetizer and bottle of wine’ gathering. Those parties are hard for me as I like to try to bring something that nobody else would bring. Kind of like not wanting to wear the same dress as anyone else.
This dip isn’t difficult to make but it does take some time. You can’t rush making caramelized onions. Without time they will not reach the perfect sweet and tender consistency. And while I could have asked Ed to fire up the Big Green Egg to smoke a piece of trout, I opted to purchase trout that was already smoked. I used Greek yogurt which makes this a bit more healthy as both dips are often made using a combination of sour cream, mayonnaise and/or cream cheese.
Onion dip needs potato chips – kind of like peanut butter needs jelly. I served this with Terra Blues (blue potato chips) as I liked the color contrast. You could use any kind of potato chip, crackers or vegetables if you prefer.
In case you were wondering, this was the only trout and onion dip at the party and it was well received.
This dip is both gluten-free and wheat-free. Just be sure you’re serving it with something that is also gluten-free and wheat-free – another reason potato chips are good.
| Smoked Trout and Caramelized Onion Dip | Print |
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1-1/2 cups (~ 15 ounces) plain Greek yogurt (preferably 2%)
- ½ teaspoon Worcestershire sauce
- 4 ounces smoked trout, skin removed
- ¼ teaspoon cayenne pepper (or more to taste)
- Fine sea salt and freshly ground pepper
- For serving: potato chips, crackers and/or vegetables
- Heat olive olive in medium skillet over medium heat. Add onions and cook, stirring until soft, about 8 to 10 minutes. Increase heat to medium-high and continue to cook onions until caramelized, adding a few teaspoons of water every few minutes if they start to brown too quickly or stick. It will take about 10 to 15 minutes. They are done when onions are soft, very brown and liquid has evaporated. Transfer onions to a medium bowl and let cool to room temperature, about 15 minutes.
- Mix yogurt and Worcestershire sauce with onions. Cut up trout into small pieces, removing as many small bones as possible. Mix into onion mixture. Add cayenne pepper and season to taste with sea salt and freshly ground pepper.
- Refrigerate until ready to serve. Serve at room temperature with potato chips, crackers and/or vegetables.
Source: Adapted from Kristin Donnelly’s Modern Potluck (2016)
Sounds just fantastic!
David – Thank you!