The almond purée that is added to the smoked trout will fool you into thinking there’s a boatload of dairy in this dip. It gives the dip an outrageously creamy consistency.
- ½ teaspoon kosher salt, plus more
- 5 ounces smoked trout, skin and bones removed
- 2 scallions, dark green and white parts separated, very thinly sliced
- ½ teaspoon finely grated lemon zest
- 1 teaspoon fresh lemon juice, plus more
- Freshly ground black pepper
Purée almonds, oil, ½ tsp. salt, and ½ cup water in a high-powered blender on high speed until thick and smooth, about 3 minutes. Transfer almond purée to a medium bowl.
Using a fork, smash trout into smaller pieces and mix with scallion whites, lemon zest, 1 tsp. lemon juice, and a big pinch of pepper. Taste and adjust salt and lemon juice accordingly. Transfer to a serving bowl, then top with scallion greens and more pepper.
Do Ahead: Dip can be made 2 day ahead. Cover and chill.
Chef Kenzie’s Favorite Dairy-Free Dill Dip
Rich, creamy, AND dairy-free? Chef Kenzie’s dairy-free dill dip uses soaked walnuts and white beans to create a rich and creamy texture – without the need for dairy! Soaked walnuts provide a unique nutty flavour and fatty texture while the white beans add a thicker body to the dip. Not a fan of dill? Try mixing things up with different herbs. This recipe also works well with cilantro, parsley, basil, or roasted onion and garlic.
Eat Dairy Free Chapters, Recipe List, and Allergen Charts
My goal was to include 100 recipes in Eat Dairy Free, and I ended up with 100 recipes, PLUS the Essential Extras chapter, PLUS some easy how-to’s within recipes.
Eat Dairy Free starts with an Ingredient Primer chapter, followed by a chapter with four Weekly Menu Plans. From there, it is all recipes and photos – in fact there is a photo for every recipe!
Below are the recipe chapters (in order) with their corresponding recipe list. I’ve also included the special diet charts (from the book) that cross-reference each recipe for vegan and top allergens.
Sips to Shakes
- PB&J Smoothie
- Tropical Sunrise Smoothie
- Carrot Cake Breakfast Shake
- Old-School Superfood Smoothie
- Strawberry CheeseShake
- 3-Minute Dairy-Free Milk Alternative
- Chocolate Muscle Mylk
- Fruit ‘n Cream Cooler
- Citrus Splash
- Almost Instant Hot Cocoa
- Chocolate Banana Split Muffins
- Wholesome Apple Cinnamon Muffins
- Savory Sun-Dried Tomato & Zucchini Muffins
- Banana Bread Baked Oatmeal Squares
- Vanilla Cream Scones
- Whole Grain Quick Bread
- Nuts for Breakfast Cookies
- Morning Glory Cookies
- Spiced Chai Overnight Granola
- Figgy Brown Rice Pudding
- Strawberry Short-Stack
- Baked Acorn Squash with Maple-Seed Sauce
- Impossible Vegan Quiche
- Roasted Vegetable Breakfast
- Pan-Fried Paprika Potatoes
- Lean Sage Breakfast Sausage
- Better with Bacon Fried Rice
- Southwestern Sunrise Tacos
- Honey-Vanilla Broiled Grapefruit
- Apple “Bagels” with Cinnamon-Raisin “Cream Cheese”
- Speedy Skillet Granola Parfaits
- Salted GORP Clusters
- Raw Pecan Pie Bites
- Dreamy Chocolate Banana Snack Cake
- Monkey Cereal Bars
- Peanut Power Protein Bars
- Garlic & Herb Popcorn
- Crispy Italian Polenta Fries
- Sneaky Thai Dip with Broccoli “Trees”
- Roasted Carrot Cream Soup
- Crème of Portobello Soup
- Strawberry Spinach Salad with Maple-Almond Crisps
- Nothin’ But Corn-bread Cups
- Foolproof Mashed Sweets
- Smashing Baby Potatoes
- Chili-Spiced Squash Crescents
- Sweet Oven-Steamed Carrots
- Bacon Baked Brussels
- Mighty Tasty Broccoli
- Creamed Cabbage
- Caramelized Onion & Mushroom Saute
American Comfort Cuisine
- Shake & Bake Buttermylk Chicken w/ Roasted Corn
- New England Fish Chowder
- Sous Chef’s Salad
- Baked Maple-Balsamic Salmon or Trout
- Mexican Cabbage Rolls
- Nacho Pasta
- Crockpot BBQ Pulled Chicken
- Shepherdess Pie
- Oven-Fried Fish and Two-Potato Garlic Chips
- Spicy Chicken Nuggets
- Cheesy Twice Baked Potatoes
- Mushroom Pesto Pizzas
- Spanish-Style Shakshouka
- Sun-Dried Tomato Basil Salmon or Trout with Baked Zucchini
- Pasta with Rustic Tomato Cream Sauce
- Italian Sausage and Barley Soup
- Garlic Shrimp Scampi with Asparagus
- Easy Chicken Alfredo
- Meatless Moroccan Skillet
- Homemade Italian Sausage Simmer
- Smoky Spanish Shrimp in Roasted Tomato-Garlic Sauce
- Spanakorizo Squares
Easy Asian Eats
- Hot ‘n Spicy Sesame Noodles
- Beef Curry Stuffed Squash
- Un-Sushi Salad Wraps
- Creamy Thai Peanut Bowls
- Hoisin-Style BBQ Bites with Sesame Roasted Sweet Potatoes
- Sweet ‘n Sour Stir Fry
- Tandoori Chicken
- Korean Beef with Bok Choy
- Curried Cauliflower w/ Peas
- Teriyaki Turkey Burgers or Sliders
- Asian Five-Spice Meatball Soup
- Chinese K-runch Salad
- Mountain Cowgirl Cookies
- Peanut Butter Chocolate Chunk Cookies
- Oatmeal Apple Pie Cookies
- Mexican Almond Chocolate Stacks
- Black & Blue Berry Crisps
- Mylk Chocolate Cupcakes
- Autumn Spice Cupcakes with Maple-Caramel Icing
- No Bake Pumpkin Pie Cups
- Lemonade Dreamsicles
- Elvis Bon Bons
- True Blue-Raspberry Sherbet
- Double Chocolate Mint Chip Ice Cream
- Rancher’s Dressing
- Sweet Dijon Dressing
- Awesome Asian Vinaigrette
- Strawberry-Orange Balsamic Dressing
- Honey-Lemon Vinaigrette
- Maple Flax Almond Butter
- Paleo Cauli-Rice (Three Ways)
- Potato Planks
- Quick & Easy Pizza Crust
- Gluten-Free Pizzetta Crust
- Quick Vanilla-Coconut Whip
- 8 ounces smoked trout
- 1 (8-oz.) package cream cheese, softened
- 2 green onions, sliced
- ¼ cup loosely packed fresh parsley leaves
- 5 teaspoons horseradish
- 1 tablespoon chopped fresh dill
- 1 teaspoon lemon zest
- 2 teaspoons lemon juice
- ½ teaspoon freshly ground pepper
- ¼ teaspoon salt
- Granny Smith apple slices, celery sticks, flatbread crackers
- Garnish: lemon slices
Remove and discard skin and bones from trout, if necessary. Flake trout into small pieces.
Pulse cream cheese and next 8 ingredients in a food processor 7 to 8 times or until combined, stopping to scrape down sides as needed. Stir in flaked trout pieces. Transfer to a serving dish. Serve immediately, or cover and chill up to 2 days. If chilled, let stand 30 minutes at room temperature before serving. Serve with apple slices, celery sticks, and flatbread crackers. Garnish, if desired.
Smoked Salmon-and-Horseradish Spread: Substitute 2 (4-oz.) packages smoked salmon, finely chopped, for trout. Omit Step Proceed with recipe as directed.
Party Tip: Keep sliced apples or pears from browning by tossing them with lemon-lime soda. It works just like lemon juice but without the sour taste. The citric acid in the soda will keep the fruit looking fresh.
You’ll want to slather this dairy free smoked salmon spread on all the crackers, radishes, and cucumbers that you can get my hands on. Or with a spoon…
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- 8 ounces Almond milk cream cheese
- 180 g smoked salmon
- 2 tablespoons capers
- 1/4 cup Red onion
- 2 tablespoons fresh dill
- Squeeze of lemon
More TIPS about this paleo recipe in the post above !
Place all ingredients into a food processor.
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
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How to Substitute Carb-Heavy Foods
Pasta, rice, tortillas, and potatoes seem to make their way into most meals. And keto alternatives are often made with copious amounts of cheese. But there are other options! Here are some delicious low-glycemic, dairy-free swaps.
Wrap & Bun Alternatives
Wrap your burger, sandwich, or fajita fillings in butter lettuce, flat kale leaves, collard green leaves, egg wraps, nori seaweed, or coconut flour wraps. You can also use roasted portobello mushrooms or eggplant slices as buns!
I’m sure you’ve heard of cauliflower rice! It really is quite good and easy. Simply mince cauliflower (with a knife or pulse in your food processor or blender), and sauté it in some oil for 5 minutes or so. If you feel like mixing things up, sauté broccoli “rice” or shredded brussels sprouts for your bowl base instead.
Instead of potatoes, choose low-carb vegetables like turnips, delicata squash, rutabaga, celeriac, and pumpkin. They work well pureed into soups, shredded for hashbrowns, mashed, and sautéed with for breakfast.
You can spiralize various vegetables, but our favorite noodle alternatives include the following.
- Spaghetti Squash – Poke holes in the skin with a fork, place in a baking dish, and roast whole until browned and soft. Let it cool, then cut in half and shred. The “noodles” are moist but have thin and have a crisp bite. – We love that these are high in dairy-free calcium. They’re sold both shelf-stable and refrigerated and can be eaten cold or cooked. They have a unique moist but crunchy texture. They only soften a little when cooked. – These are often known as konjac noodles or miracle noodles. They’re very soft, and remind us a bit of thin round rice noodles. We’ve seen them both refrigerated and shelf-stable. – This newcomer is quickly gaining popularity. The texture is more like bamboo shoots, but it provides a nice neutral backdrop. This product is sold in shelf-stable packages, and has even been spotted at Trader Joe’s!
Start by purchasing whole trout from your local grocery store. Make sure to ask them to scale and gut the fish for you. They will do this free of charge.
You can also ask them to cut the head off, but this is entirely up to you. The whole trout can be baked with the head on or off. You can also freeze the head for making super flavorful fish stock later on.
Preheat the oven to 400 degrees F.
Rinse off the fish to get any remaining scales off and pat it dry. If you’re using frozen fish, make sure it is completely defrosted.
With a knife make a few diagonal cuts on both sides of the body of the trout. Season the fish inside and along the cuts with salt, pepper and olive oil.
Place garlic slices into the cuts you made on the sides of the fish and place thinly sliced lemon slices into the cavity of the fish as well as on top. Give the fish a splash of dry white wine as a finishing touch.
Place fish on a baking sheet and bake for 20 minutes.
Flip the fish over and broil for the last 5 minutes until the skin is crispy. Serve with drizzle of high quality olive oil and squeeze of lemon.
Spicy Smoked Trout Dip
- Author: Ted's Takeover Recipe
- Prep Time: 15 min
- Total Time: 15 min + 1hr to chill
- Yield: 12+ servings
- Diet: Gluten Free
• Two fillets smoked trout
• Half of a small red onion or one shallot, very finely diced
• 1/2 cup Hellman’s mayonnaise
• Juice from half a lemon
• 2 tablespoons capers finely chopped
• 1 tablespoon brine liquid from capers
• 1 teaspoon Worcester sauce (Lea + Perrin’s is Gluten-Free)
• 1 teaspoon Tabasco sauce (double this if you prefer it spicier)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon Old Bay Seasoning
• 1/2 teaspoon paprika
• 1/4 teaspoon lemon pepper
• Two dashes of cayenne pepper (double this if you prefer it spicier)
1.) Remove the skin from both trout fillets and break up the fillets with your hands into a mixing bowl.
2.) Add all the other ingredients and using a large fork or mashing tool, mash them together into a consistency similar to tuna salad.
3.) Transfer to a serving bowl and chill covered in the refrigerator for at least an hour before serving.
Just before serving you can sprinkle some extra paprika on top or garnish with some finely chopped parsley. Serve with Lila Ruth Keto Cheese Crackers, cucumber and carrot slices and celery sticks.
Keywords: grainfree, glutenfree, keto, lowcarb, smoked trout, dip, appetizer, entertaining, crackers, charcuterie, olives, cocktails
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To make this dressing vegan friendly or egg-free as well, use a vegan alternative for mayonnaise.
If you aren’t sure how creamy you want it to turn out, use the 1/4 cup of requested mayonnaise and then taste the mix.
If you want to tone down the flavors and add in more mayo, you’ll be able to tell at this point but adding mayo after everything has been mixed together is possible. It’s just more work to evenly distribute it.
Steps to make Smoked Fish Dip
Combine the ingredients
Place all the ingredients in the bowl of a food processor, or in a bowl if you are using a stick blender.
Blend the dip
Blend the ingredients together until you achieve a spread-like consistency (not completely smooth).
With a hot pepper kick and a smoky base, my Smoked Fish Dip is delicious on every level! Why not give it a try and come back to share your feedback - I’d love to know what you think!
Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.