Smoked-Trout Horseradish Dip

• 1/2 pound smoked trout
• 3/4 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons chopped fresh dill leaves
• 2 tablespoons drained bottled horseradish, or to taste

1. Discard skin and bones from trout and break into pieces.
2. In a food processor pulse trout until finely chopped.
3. Stir in remaining ingredients and salt and pepper to taste.
4. Serve dip with pumpernickel toasts.
5. Makes about 2 cups.

trout, mayonnaise, sour cream, dill, horseradish

Taken from www.epicurious.com/recipes/food/views/smoked-trout-horseradish-dip-102070 (may not work)