¾ cup whole milk greek yogurt – I use Fage, so I do not have to strain
¼ cup crème fraîche
1 lemon, juiced and zested
3 tablespoons chopped chives, plus more for serving
1 tablespoon chopped fresh dill, plus more for serving
Kosher salt and cracked black pepper
8 ounces smoked trout, skin, and bones removed
Olive oil for serving
I use Fage Greek Yogurt, so I do not have to strain but if you do not use Fage – place Greek yogurt in a double layer of cheesecloth or a coffee filter set in a fine-mesh strainer set over a bowl; transfer to refrigerator and let strain at least 1 hour, or up to overnight.
Mix together strained yogurt, crème fraîche, 1 tablespoon lemon juice, 1 teaspoon lemon zest, chives, dill, and a ¼ teaspoon each salt and pepper in a medium bowl. Add trout and, using a fork, mix to combine until trout flakes into small pieces. Taste and adjust seasoning with salt, pepper, and lemon juice.
Drizzle dip with olive oil and top with more chives, dill, and pepper to serve.
Stored in an airtight container in the refrigerator, this dip can be made up to 3 days ahead of time, though it’s best enjoyed within 2 days.