SMOKED TROUT SCHMEAR

SMOKED TROUT SCHMEAR image

Number Of Ingredients 8

5 ounces smoked, boneless trout fillets, checked for bones and crumbled
6 ounces cream cheese, room temperature
4 teaspoons lemon juice, freshly squeezed
1 tablespoon fresh dill, chopped
2 teaspoons fresh chives, chopped
2 teaspoons capers, drained
1 teaspoon (or more to taste) hot prepared horseradish
1 pinch cayenne pepper, salt and freshly ground black pepper to taste

Steps:

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.
Note: The ideal amount of salt, acidity, and heat are very subjective. Equal proportions of cream cheese and smoked trout is a good starting point, but everything else should be added "to taste."