Smoked Trout Paté

• 1/2 pound smoked trout fillet
• 2/3 cup 2% cottage cheese
• 2 tablespoons creme fraiche, heaping
• 1/4 cup chopped fresh chives
• 1/2 teaspoon prepared white horseradish, drained
• 1 pinch salt and pepper, to taste

1. Remove the skin from the fish and discard. Crumble or flake the fish into a bowl using two forks (one in each hand moving away from each other in the bowl) or your hands if you prefer. If the top of your fillet has a hard crust from the smoking process, you can pick out the larger, hard bits if you prefer. I like to leave in most, as they have the smoky flavor, but I try to make sure to break them down.
2. Add cottage cheese and creme fraiche and mix well with a spoon. If the mixture seems dry, add another dollop of cottage cheese. I like a smooth consistency so using the back of the spoon, I "smooth out" some of the cottage cheese curds against the side of the bowl.
3. Sprinkle a pinch of salt (if your fish isn't particularly salty), a couple of grinds of pepper and the horseradish and mix well.
4. Add the chives, reserving a pinch for a garnish. Mix gently.
5. Put into serving bowl and sprinkle the remaining chives on top. If not serving right away, refrigerate, but take it out about 1/2 hour before serving so it can come to room temperature which will make spreading easier. Serve with thin slices of baguette or crispy toast crackers.

trout, cottage cheese, crueme fraueeche, fresh chives, white horseradish, salt

Taken from food52.com/recipes/7994-smoked-trout-pate (may not work)