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  • Weyand's Chef

Party Trout Dip


1 pound rainbow trout

1 recipe Court Bouillon (see Accompaniments, Marinades section)

12 ounces cream cheese, softened

1 cup sour cream

1/2 cup sliced green onions

1/3 cup salad dressing or mayonnaise

3 tablespoons dried parsley flakes

1, 2 ounce jar diced pimiento, drained

1/4 teaspoon salt

1/8 teaspoon pepper


Poach trout in Court Bouillon as directed. Drain and discard poaching liquid. Flake meat and then set aside. In a medium mixing bowl, combine cream cheese, sour cream, onions, salad dressing, parsley flakes, pimiento, salt, and pepper. Stir in trout. Cover with plastic wrap and refrigerate for several hours or overnight. Serve as a spread with crackers or celery and carrot sticks. Makes 4 cups, about 32 servings. Recipe obtained from America's Favorite Fish Recipes by The Freshwater Angler. Recipe by Geri and Larry Harkness.

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