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.
SOURCE: Bon Appetit, Alison Roman
YIELD: 6 Servings
TIME: 5 minutes
12oz 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, freshly ground pepper
Olive oil (for drizzling)
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: Dip can be made 2 days ahead. Cover and chill.