Chef Susie’s Recipe for Fresh Caught Trout Dip


  • 3 filet of trout (cleaned)
  • 3 tablespoons capers
  • 2 tablespoons red onion, finely diced
  • 1 lemon, juiced
  • 1 Serrano pepper, minced
  • 2 tablespoon of fresh dill, chopped
  • 1/2 cup greek yogurt


  1. Grill trout in foil. Season to taste.
  2. Once the trout is cooked, let cool or save it for the next day.
  3. Pull apart cooled/chilled trout and set aside.
  4. Combine all ingredients. Salt and pepper to taste.
  5. Serve dip in decorative bowl or long serving dish with sliced cucumber round, crackers, or with bagels.

The trout dip can be served with bagels as a breakfast or brunch item and as a great camping appetizer straight from reservoir.

Trout Dip Ready to Serve HIpLatina

Did you miss Susie’s trip to Moab or her packing list? Check out her delicious and healthy grilling ideas she loves to create even when she is away from her celebrity clients.






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