Christopher Testani
If you can’t find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
Recipe information
Yield
8 Servings
Ingredients
12
ounces smoked trout, skin and bones removed
⅓
cup labneh (Lebanese strained yogurt)
¼
cup crème fraîche
1
tablespoon (or more) fresh lemon juice
3
tablespoons finely chopped fresh chives, plus more for serving
1
tablespoon finely chopped fresh dill, plus more for serving
Kosher salt, freshly ground pepper
Olive oil (for drizzling)
Need to make a substitution?
Preparation
Step 1
Using a fork, mix trout, labneh, crème fraîche, lemon juice, 3 Tbsp. chives, and 1 Tbsp. dill in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired.
Step 2
Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.
Step 3
Do Ahead: Dip can be made 2 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 120 Fat (g) 6 Saturated Fat (g) 3 Cholesterol (mg) 75 Carbohydrates (g) 1 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 13 Sodium (mg) 25