Thank you Chelsea Streifeneder of @healthyish for your ever-reliable delicious & quick recipes! Take it away, Chelsea... 

This smoked trout dip recipe is so easy to make, and it’s packed with fresh herbs,
lemon, and tangy sour cream. Throw everything in a bowl, stir it up and you have
the absolute best trout dip!

You can also use it as a trout spread for wraps, sandwiches, and pita pockets. Or
even as a topping to a seared filet or stuffed into mushrooms.

Prep Time: 10 Minutes
Cook Time: 20-30 Minutes
Makes 4 cups of dip.

Ingredients:
10-ounce baked trout filet, skin discarded, and bones removed
1 cup sour cream
2 lemons, one to slice and place on top of trout when roasting and one to zest and juice
4 tablespoons fresh dill, chopped, plus more for garnish
2 tablespoons fresh parsley, chopped
Salt and pepper
Crackers, crudites, cheese for serving and making into a platter

Directions:
1. Preheat oven to 400 degrees. Grab a parchment lined baking sheet and place
trout filet on top. Coat with olive oil, salt, pepper, and lemon slices and roast at
400 degrees for 10-15 minutes or until cooked through.

2. Flake the trout into small pieces and place into a bowl with sour cream, lemon
juice, lemon zest, dill, and parsley.
3. Use a fork to stir everything together making sure the trout is broken up and the
dip is not chunky. Season to taste with salt and black pepper.

4. Transfer to a serving bowl, garnish with more fresh dill, and set on a platter.
Arrange crackers, crudites and cubed cheese around the platter and serve
chilled.

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