Smoked Trout Schmear

• 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

1. 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.

trout, cream cheese, fresh squeezed lemon juice, dill, fresh chives, capers, horseradish, salt, cayenne pepper

Taken from www.allrecipes.com/recipe/244978/smoked-trout-schmear/ (may not work)