Recipe: Smoked Trout Dip

We came together for our third annual Rhubarb xmas lunch to test out these beautiful recipes by our home-chef blogger Gabby. I didn't imagine that Gabby could outdo herself but she had! This dip is next level delicious and depending what you pair it with the bonus is that you can inadvertedly end up eating a whole load of delicious organic vegies, fresh crusty bread and crackers along with it. Or you can elevate your picnic sandwiches to a whole new stratosphere by using it as a spread.
Before we sat down to eat in Gabby's backyard we mocked up a sweet picnic setting (see last pic down below) to inspire you to grab that rug Nonna crocheted up all those years ago, fill up the vintage thermos you found at the op shop and head to the local park with your nearest and dearest to soak up those summery rays and do some serious cloud spotting.
The other recipes featured this xmas are the Potato Salad, Caponata, Aunty Ida's Pavlova and Torta Caprese. Whip them all up and you'll have yourself a serious feast :-)

We also have Last Minute Xmas Cake and Green Salad from Xmas in years gone by.

"This ‘dip’ is an absolute cracker (boom, boom.) You can serve it on a platter with crudites - bite-sized fresh vegetables (celery, carrot, radishes) – and crackers or a crusty baguette. It also makes a delicious sandwich spread, slathered on your summer sandwiches– just add whatever you have to hand: pickled veg, salad, leftover ham, turkey, chicken. Pop it in a jar, and you’re ready to take it to your next picnic.

- Gabby xx"



Makes: 6-8 as a dip, with other offerings.

Preparation time: 30 minutes



  • 1 whole smoked trout 
  • 1 cup organic Sour Cream 
  • ½ cup organic Schulz Greek Yoghurt
  • ¼ bunch washed, chopped parsley
  • 1-2 lemons, squeezed (to taste)
  • Salt and pepper


  1. Remove the skin from the trout. Carefully lift the fillets of trout from each side, removing them from the head and central spine. Check for and remove any smaller bones – often along the outside edge of the fillet. Gently break up the fish into chunks and place in medium bowl.
  2. In a separate small bowl, mix together the sour cream, yoghurt and parsley (save a bit to sprinkle on top.)
  3. Gently fold in the trout. 
  4. Add lemon juice, salt and pepper to taste.
  5. Spoon the dip into a serving bowl – or your favourite Tupperware container if you’re on the move - and sprinkle over the remaining parsley to serve.

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