Smoked Trout and Dill Spread

• 2 smoked trout, skinned, boned and crumbled
• 12 cup red onion, finely chopped
• 12 cup mayonnaise
• 2 tablespoons fresh dill, minced (or 1 tablespoon dried)
• 4 teaspoons prepared horseradish
• 1 tablespoon fresh lemon juice
• 2 teaspoons Worcestershire sauce
• white pepper
• 2 hard-boiled eggs, chopped
• 2 hard-boiled eggs, cut in wedges, to garnish

1. Line two 2 1/2 cup molds with plastic wrap.
2. Place trout, onion, mayonnaise, dill, horseradish, lemon juice, Worcestershire sauce, and white pepper in a food processor.
3. Process until well-blended, 20-30 seconds.
4. Stir in chopped eggs.
5. Spoon into prepared molds, cover, and refrigerate at least 2 hours or overnight.
6. To serve, unmold and garnish with egg wedges.
7. Serve with brown bread, crackers, or toast rounds.

trout, red onion, mayonnaise, fresh dill, horseradish, lemon juice, worcestershire sauce, white pepper, eggs, eggs

Taken from www.food.com/recipe/smoked-trout-and-dill-spread-478697 (may not work)