- 2 whole smoked trout or 4 smoked trout fillets, skinned, flesh flaked
- 200 g (7 oz)
- Put the flaked trout in a bowl or food processor. Mash the flesh with a fork or briefly process until it is broken up, but still with plenty of texture.
- Beat the cream cheese with a wooden spoon until soft. Add the smoked trout and mix together. Stir in the dill and lemon juice, then season with salt, pepper and cayenne pepper.