While we love eating Fishwife’s products straight outta the tin, sometimes it’s nice to enjoy a more sophisticated variation of these protein and flavor-packed provisions. This recipe tastes great on toast or works as a crowd-pleasing dip. It’s versatile to match what’s in your pantry, fridge or even camp set up. If you like spice, don’t shy away from adding a jalapeno to the mix!
This dip packs 17 grams of protein and tastes divine! Enjoy at home or on your next camping trip or picnic. Fishwife smoked trout dip feels gourmet yet familiar and brings an explosion of flavors to the table. Whether you’re planning a weekend getaway or restocking your pantry with quality tinned fish, this recipe is a go-to. It’s one of our favorite quick bites to pack alongside other camping food essentials from Evergreen Outpost Co. The ingredients are simple, shelf-stable, and easy to throw together, making it perfect for trail-side snacking, lakeside lunches, or a last-minute happy hour spread. Trust us—this one always disappears fast.
Summer Smoked Trout Dip:
Ingredients:
- 1 can of Fishwife Smoked Rainbow Trout
- ½ cup corn kernels (fresh or frozen)
- 2 TBs cream cheese
- 1 small shallot, diced
- ½ lemon, juiced (or more to taste)
- 1 teaspoon smoked paprika
- 1 small handful roughly chopped herbs (chives, parsley, cilantro - whatever you like)
- Salt and pepper to taste
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Optional: diced jalapeno, red pepper flakes or cayenne to taste for those who like it spicy!
How to make it:
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Pour a little bit of the oil from the tinned fish into a pan on medium heat. Add the corn kernels and shallot and cook for 3-5 minutes until the corn gets a slight char and the shallot softens. Set aside to cool slightly.
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Add the cream cheese, corn and shallot mixture, lemon juice, spices and half of the herbs to a bowl. Mix to combine.
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Flake in the trout and mix lightly.
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Garnish with the rest of the fresh herbs and enjoy on toast or as a dip with crunchy veggies.
Save 10% when you order 3 or more tinned fish with PROVISIONSPACK.