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Share your recipes February 2018

Food Ventures

Smoked Trout Dip

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(Courtesy of Susan Schadt Press). Serves 6 to 8.

1/3 cup sour cream

1/3 cup mayonnaise

1 & 1/2 tablespoons Dijon mustard

1 tablespoon prepared horseradish

2 tablespoons chopped fresh chives

Zest and juice of 1 lemon

1 teaspoon Old Bay Seasoning

1/4 cup grated yellow onion

1 pound smoked trout, flaked into small pieces

Kosher salt and freshly ground pepper


In a large bowl, stir together the sour cream, mayonnaise, mustard, horseradish, chives, lemon zest and juice, Old Bay Seasoning, and the onion until well blended. Add the flaked trout and stir until well combined. Season with salt, pepper, and Tabasco to taste.


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