Smoked Trout Dip with Turkish Herbed Toast

By December 4, 2017June 29th, 2020Seafood

Zesty, fresh, simply delicious


  • 1 X 100g packet of smoked trout fillets
  • ½ cup mascarpone
  • ½ cup natural yoghurt
  • ½ tablespoon lemon zest
  • ½ tablespoon fresh lemon juice
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped chives
  • salt and pepper
  • 3 slices of Turkish bread
  • butter
  • 1-2 teaspoons of chopped herbs, e.g. parsley, dill, chives


  • Finely chop the fish fillets and place in a mixing bowl with the remaining ingredients, except the bread, butter and chopped mixed herbs
  • Stir well to combine
  • Transfer to serving bowl and refrigerate until needed
  • Mix the herbs into the butter and spread over one side of the bread slice
  • Toast under the grill on both sides and serve with the dip


Trout fillets are available in the supermarket

You can use melba toast if preferred

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