Creamy Trout Roe Dip

Name: Creamy Trout Roe Dip
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 1 cup sour cream (14% M.F.); 1 cup crème fraîche (I recommend Crème fraîche D'Isigny); 0.25 cup 9% Greek yogurt or labneh; Zest of 1 lemon, divided; 0.5 tsp lemon juice; 0.66 cup trout roe (or salmon roe); Fresh dill sprigs, for garnish; Salt and pepper, to taste; Potato chips (Miss Vickies or Cape Cod style), for serving

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Preparation 10 min Cooking 0 min Level Easy

A fancy little idea that’s easy to put together. A fresh, creamy dip that’s perfect for serving in the center of the table as an appetizer. Serve with crispy chips.

My creamy trout roe dip: chic and quick

In 10 minutes, you’ll have a dip to share! The acidity of the lemon and the freshness of the dill balance the richness of the cream, while the trout roe adds a salty note and a pearly texture.

What could be better than a dish that can be quickly assembled, without cooking, and served in the center of the table? Enjoy your apperitif!

Why make this recipe?

Quick and easy preparation: this recipe requires no cooking and can be ready in less than 10 minutes. It is an efficient solution for a sophisticated presentation without the stress of complex preparation.
Eye-catching presentation: the visual contrast between the white creamy base, the vibrant orange of the fish roe, and the fresh green dill creates a naturally aesthetic dish, perfect for sharing at the center of the table.
Balanced flavors and textures: a harmonious blend of the dip’s cool creaminess and the crunch of the chips, balanced by acidity, richness, and the delicate salty note of the trout roe.
Conviviality and sharing: this dip is an invitation to gather around. It allows the host to truly enjoy their guests’ company. It is an ideal dish for cocktail hour, potlucks, or any festive gathering!

Creamy Trout Roe Dip

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Preparation 10 min Cooking 0 min Level Easy

To start things well

You use:

You cook for:

6 to 8 portions

Ingredients

1 cup sour cream (14% M.F.) 1 cup crème fraîche (I recommend Crème fraîche D'Isigny) 0.25 cup 9% Greek yogurt or labneh Zest of 1 lemon, divided 0.5 tsp lemon juice 0.66 cup trout roe (or salmon roe) Fresh dill sprigs, for garnish Salt and pepper, to taste Potato chips (Miss Vickies or Cape Cod style), for serving

Preparation

In a bowl, whisk together the sour cream, crème fraîche, and Greek yogurt until the texture is smooth.

Fold in half of the lemon zest and the lemon juice. Season with salt and pepper to taste, then mix gently.

Spread the mixture onto a serving plate or into a shallow bowl. Top with the trout roe, the remaining lemon zest, and a few sprigs of fresh dill.

Serve immediately with potato chips.

Nutritional information per serving (1/4 of the recipe)