Crispy, golden cheese cookies made with rolled oats, real butter, and sharp cheese are paired with a silky smoked trout cream cheese dip in this refined yet comforting appetizer. These cookies offer a satisfying crunch and deep umami flavor, perfectly balanced by the cool, lemon-scented cream. Whether served at a dinner party or enjoyed on a cozy evening in, this recipe is a gourmet treat with rustic charm.
Why You’ll Love This Recipe
This recipe brings together buttery, savory cookies and a luscious smoked fish dip, creating a harmonious blend of textures and flavors. The cookies are rich yet light, thanks to the oats and flaky texture from cold butter. The smoked trout cream adds a luxurious element with its smooth texture and fresh, herby brightness from lemon and parsley. Ideal for holidays, brunches, or an elegant starter, these cheese cookies are not only easy to make but also impressively flavorful.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cheese Cookies
- all-purpose flour (or a 50/50 blend with whole wheat flour)
- hard cheese, finely grated
- rolled oats
- cold unsalted butter, diced
- salt (adjust to taste depending on saltiness of the cheese)
- egg yolk
- ice-cold water
For the Smoked Trout Cream
- cream cheese
- ricotta cheese
- cold-smoked trout, finely chopped
- lemon juice
- lemon zest
- garlic powder (optional)
- white pepper
- parsley, finely chopped
directions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large bowl, mix the flour, rolled oats, grated cheese, and salt.
- Add the cold butter and rub it into the dry mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
- Stir in the egg yolk and ice-cold water just until the dough comes together.
- Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.
- Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut out cookies using a round cutter.
- Place the cookies on the prepared baking tray and bake for 12–15 minutes, or until the edges are golden. Transfer to a wire rack to cool.
- While the cookies bake, prepare the smoked trout cream by blending the cream cheese and ricotta until smooth.
- Gently fold in the chopped trout, lemon juice, zest, garlic powder (if using), white pepper, and chopped parsley.
- Serve the cooled or slightly warm cookies with a generous spoonful of smoked trout cream.
Servings and timing
Servings: 6
Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Calories: Approximately 275 kcal per serving
Variations
- Cheese Options: Swap hard cheese with sharp cheddar, gouda, or parmesan for different flavor profiles.
- Herbs: Add thyme or chives to the cookie dough for an aromatic twist.
- Trout Substitutes: Use smoked salmon or mackerel in place of smoked trout if preferred.
- Spice it Up: Add a pinch of cayenne pepper or smoked paprika to the trout cream for a mild heat.
- Mini Canapés: Pipe the trout cream onto cookies and top with microgreens for elegant hors d’oeuvres.
storage/reheating
Storage:
Store the cheese cookies in an airtight container at room temperature for up to 3 days. Refrigerate the smoked trout cream in a sealed container for up to 4 days.
Reheating:
To refresh cookies, warm them in a 300°F (150°C) oven for 5 minutes. Do not reheat the trout cream; serve it chilled or at room temperature.
FAQs
What kind of cheese works best for these cookies?
A sharp, hard cheese such as aged cheddar, parmesan, or comté works well, offering depth and a pleasant saltiness.
Can I make the dough in advance?
Yes, the dough can be made up to 2 days in advance and stored in the refrigerator, wrapped tightly in plastic wrap.
Can I freeze the cheese cookies?
Yes, the cookies freeze well. Store them in an airtight container and thaw at room temperature before serving. Re-crisp in the oven if desired.
What can I use instead of smoked trout?
Smoked salmon, smoked mackerel, or even canned tuna in oil can be used as alternatives.
Is the garlic powder necessary in the dip?
No, it’s optional. It adds a mild background flavor but can be omitted for a cleaner taste.
Can I make this gluten-free?
Yes, substitute a gluten-free flour blend for the all-purpose flour. Ensure oats are certified gluten-free.
What if I don’t have ricotta?
You can substitute ricotta with more cream cheese or use cottage cheese blended until smooth.
How long does the smoked trout cream last?
It stays fresh in the refrigerator for up to 4 days when stored in an airtight container.
Can I serve the cookies warm?
Yes, they’re delicious slightly warm, but they also pair well at room temperature with the cool trout cream.
Can I make this ahead for a party?
Absolutely. Bake the cookies a day in advance and prepare the trout cream the morning of your event for best flavor.
Conclusion
Savory Cheese Cookies with Smoked Trout Cream combine crisp, cheesy bites with a silky, flavorful dip for a delightful and refined appetizer. Whether served at festive gatherings or enjoyed as a simple yet sophisticated snack, this recipe offers an ideal blend of texture, richness, and fresh herbaceous notes. With easy preparation and impressive results, it’s sure to become a go-to favorite for any occasion.
Savory Cheese Cookies with Smoked Trout Cream
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Crispy, golden cheese cookies made with oats and real butter, paired with a creamy smoked trout and ricotta cheese dip—an elegant appetizer or cozy snack.
Ingredients
- 150g all-purpose flour (or 50/50 with whole wheat flour)
- 70g hard cheese, finely grated
- 45g rolled oats
- 100g cold unsalted butter, diced
- 1/4–1/2 tsp salt (adjust to taste)
- 1 egg yolk
- 20ml ice-cold water
- 150g cream cheese
- 150g ricotta cheese
- 100g cold-smoked trout, finely chopped
- 1 tbsp lemon juice
- Zest of 1 lemon
- Pinch of garlic powder (optional)
- White pepper to taste
- Small bunch of parsley, finely chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- In a large bowl, combine flour, oats, grated cheese, and salt.
- Add cold butter and rub in until the mixture resembles coarse crumbs.
- Stir in the egg yolk and ice water, mixing just until dough comes together.
- Shape dough into a disc, wrap in cling film, and refrigerate for at least 30 minutes.
- Roll out dough on a floured surface to 1/4-inch thickness and cut out cookies.
- Place cookies on the tray and bake for 12–15 minutes until golden at the edges.
- Cool cookies on a wire rack.
- Blend cream cheese and ricotta until smooth.
- Fold in trout, lemon juice, zest, garlic powder, white pepper, and parsley.
- Serve cookies warm or at room temperature with the smoked trout cream.
Notes
- Adjust salt in the cookie dough depending on the saltiness of the cheese.
- Refrigerating the dough helps with handling and texture.
- The trout dip can be made in advance and stored in the fridge.
- For extra crispiness, bake the cookies a minute or two longer but watch closely.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Rustic European
Nutrition
- Serving Size: 1 serving
- Calories: 275 kcal
- Sugar: 2g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 60mg
