If you can't find labneh, use full-fat Greek yogurt, and thicken it by letting it sit in a strainer set over a measuring cup for an hour or two.
Recipe information
Yield
8 servings
Ingredients
12 ounces smoked trout, skin and bones removed
1/3 cup labneh, (Lebanese strained yogurt)
1/4 cup crème fraîche
1 tablespoon (or more) fresh lemon juice
3 tablespoons finely chopped fresh chives, plus more for serving
1 tablespoon finely chopped fresh dill, plus more for serving
Kosher salt, pepper, freshly ground
Olive oil (for drizzling)
Preparation
Step 1
Using a fork, mix trout, labneh, crème fraîche, lemon juice, 3 Tbsp. chives, and 1 Tbsp. dill in a medium bowl until trout flakes into very small pieces. Season with salt, pepper, and more lemon juice, if desired.
Step 2
Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.
Do Ahead
Step 3
Dip can be made 2 days ahead. Cover and chill.
