Smoked trout or salmon dip is the canapé that vanishes from the platter at every party. Smoky, creamy, lemon-bright — perfect spread on rye crackers or fresh sourdough, or piled into cucumber boats for a fresh appetiser. 5 minutes to make, lasts 3-4 days in the fridge.

Use leftover smoked fish, or buy 275g of pre-smoked trout/salmon from any decent supermarket fish counter.

Photo by cleo stracuzza on Unsplash

Serves: 6-8 as canapés · Prep: 5 minutes · Equipment: food processor (or fork + bowl)

Photo: Peter / Unsplash

• 275g smoked trout or salmon (skin and bones removed)
• 2 tablespoons (30ml) lemon juice
• 4 tablespoons (60ml) cream OR cream cheese (see options)
• 2 tablespoons fresh chives, finely chopped
• 125g unsalted butter, softened
• Ground black pepper to taste

Food processor version (smooth):

1. Put the fish flesh, butter, lemon juice, cream and pepper into a food processor
2. Blitz for 30 seconds — stop, scrape down the sides, blitz again until smooth
3. Stir in the chives by hand (don't blitz them — they'll turn the dip green)
4. Taste, adjust pepper
5. Refrigerate 30 minutes before serving (firms up nicely)

Fork + bowl version (chunky, my preferred):

1. Flake the fish into a bowl with a fork
2. Add softened butter, mash with the fork until combined but still chunky
3. Stir in lemon juice, cream, pepper
4. Stir in chives last
5. Refrigerate before serving

Photo: Clyde Gravenberch / Unsplash

The recipe is flexible on the cream component:

• Single cream (the original) — looser, richer dip
• Cream cheese — thicker, classic American-style smoked salmon spread
• Sour cream — tangier, lighter
• Greek yoghurt — healthier, more tangy, lower fat
• Curd cheese or ricotta — softer texture, milder
• Cottage cheese — chunkier, lower fat option

All work. Pick what you have. Or mix two for layered texture.

• Spread on rye crackers or thinly sliced sourdough toast
• Pipe into cucumber rounds with a sprig of dill on top
• Hollow out cherry tomatoes and fill with the dip
• Spread on cocktail blinis with a tiny dollop of caviar
• Mixed into pasta for a quick weeknight dinner (warm; don't fry)
• On a bagel with thinly sliced red onion and capers

Garnish with extra dill, a lemon wedge, and a few capers for the full restaurant treatment.

The 5-minute canapé that always disappears first. Make a double batch — it keeps 4 days in the fridge and gets BETTER as the flavours meld overnight.

Pair with a crisp Tasmanian sparkling, set out crackers, watch the bowl empty.