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)

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Instructions

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.
2. Just before serving, drizzle dip with oil and top with more chives, dill, and pepper.
3. Do Ahead Dip can be made 2 days ahead. Cover and chill.
4. Dip can be made 2 days ahead. Cover and chill.