2 tsp prepared horseradish (not the kind in cream)
1 Tbsp thinly sliced chives
saltines or multigrain crackers for serving
Instructions
Use a fork to flake apart the trout. Pick out any visible fish bones.
Pulse the trout several times in a food processor to break it into small shreds. Add the cream cheese, Greek yogurt, lemon juice, and horseradish and pulse to combine. Last, pulse in the chives (or reserve for a garnish).
Serve with saltines or multigrain crackers. Enjoy!
Notes
I like to use rubber gloves when handling smoked trout. It can make your hands quite stinky!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/09/creamy-smoked-trout-pate/