Ingredients
- 5 ounces smoked, boneless trout fillets, checked for bones and crumbled
- 6 ounces cream cheese, room temperature
- 4 teaspoons fresh squeezed lemon juice
- 1 tablespoon chopped fresh dill
- 2 teaspoons chopped fresh chives
- 2 teaspoons capers, drained
- 1 teaspoon hot prepared horseradish, or more to taste
- Salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
Directions
Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
