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Cooking with Chef Hermann: Smoked Trout and Caraway Dip

Smoked Trout and Caraway Dip


  • 1 ½ C Labneh
  • 2 TB Shallots
  • 3 TB Olive Oil
  • 2 tsp caraway seeds
  • 3 scallions, thinly sliced
  • Salt and pepper
  • 4 Smoked Trout Fillets, flaked from bone


In bowl, mix together all ingredients except the trout until smooth.  Gently fold in the trout.  Garnish with more scallions.  Serve with crackers or crusty bread.