Smoked Trout Pate

• 1 (250 g) container spreadable cream cheese
• 1 whole smoked trout, skinned and deboned (or you could use packaged fillets I guess)
• 1/4 cup low-fat sour cream
• 2 chopped green onions
• 2 teaspoons prepared horseradish
• 1 tablespoon lemon juice
• fresh ground black pepper
• 1 tablespoon dill or 1 tablespoon parsley, roughly chopped

1. Reserve about 1/4 of the fish meat and flake it roughly.
2. Place the remaining ingredients except the herbs in a food processor and work until smooth.
3. Check for seasonings and maybe add a little more lemon juice.
4. Add the herbs and pulse briefly.
5. Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
6. Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.

cream cheese, trout, lowfat sour cream, green onions, horseradish, lemon juice, fresh ground black pepper, dill

Taken from www.food.com/recipe/smoked-trout-pate-31883 (may not work)