Smoked Trout and Caramelized Onion Dip
Author: Nicole
Ingredients
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1-1/2 cups (~ 15 ounces) plain Greek yogurt (preferably 2%)
  • ½ teaspoon Worcestershire sauce
  • 4 ounces smoked trout, skin removed
  • ¼ teaspoon cayenne pepper (or more to taste)
  • Fine sea salt and freshly ground pepper
  • For serving: potato chips, crackers and/or vegetables
Instructions
  1. Heat olive olive in medium skillet over medium heat. Add onions and cook, stirring until soft, about 8 to 10 minutes. Increase heat to medium-high and continue to cook onions until caramelized, adding a few teaspoons of water every few minutes if they start to brown too quickly or stick. It will take about 10 to 15 minutes. They are done when onions are soft, very brown and liquid has evaporated. Transfer onions to a medium bowl and let cool to room temperature, about 15 minutes.
  2. Mix yogurt and Worcestershire sauce with onions. Cut up trout into small pieces, removing as many small bones as possible. Mix into onion mixture. Add cayenne pepper and season to taste with sea salt and freshly ground pepper.
  3. Refrigerate until ready to serve. Serve at room temperature with potato chips, crackers and/or vegetables.
Notes
* This dip can be made up to 2 days in advance.
Recipe by Riegl Palate at https://www.rieglpalate.com/smoked-trout-and-caramelized-onion-dip/