Smoked ocean trout dip with lemon thyme toast

Neil Perry
Neil Perry's fishy dip with pita toast.
Neil Perry's fishy dip with pita toast. Photo: William Meppem

A fishy dip with pita toast.


600g hot smoked ocean trout

1/2 cup crème fraîche

2 lemons, zested and juiced

1/4 cup finely chopped dill

sea salt and freshly cracked black pepper

Lemon thyme toast

150ml extra virgin olive oil

2 cloves garlic, peeled

2 tbsp lemon thyme leaves

3 large pita bread


Preheat oven to 180°C.

To make the dip, remove the skin and flake the trout roughly with a fork. Combine the crème fraîche, lemon zest and juice and dill, and season with salt and pepper. Gently fold through the trout pieces and check the seasoning.

To make the toast, heat the olive oil, garlic cloves and lemon thyme together in
a small saucepan. Once the garlic starts to blister, turn off the heat, set aside and allow to cool.

Cut the pita bread into 10-12 pieces, place on a lined baking tray and toast in the oven for a few minutes or until lightly golden. Brush with lemon thyme oil and serve immediately with smoked ocean trout dip.

The lemon thyme toast would also work well with Turkish bread or a baguette.

Lemon thyme oil can be made ahead of time. It would also be great brushed over grilled fish or chicken.

Something to drink Semillon
A refined and fresh wine with flavours of lemon zest and light toasty characters,
2011 Tyrrell's Stevens Semillon ($27) from the Hunter Valley in NSW is great as an aperitif wine and perfect with the trout dip.