Courtesy of PureZing

INGREDIENTS:

1 lb. smoked trout fillets
8-ounces organic butter, softened
Juice of 1 lemon
2 Tablespoons creamed horseradish sauce
Pinch of Cayenne pepper
Pinch of freshly grated nutmeg
Grinding of fresh pepper
7 Tablespoons organic sour cream
4 Tablespoon chopped chives
(capers and finely chopped onion for garnish)
Toast points

DIRECTIONS:

Skin and remove all bones from trout.
Roughly flake two of the fillets in the bowl of a food processor (reserve remaining fillets).
Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and ground pepper. Pulse to combine.

Transfer the mixture to a bowl and flake in the remaining trout. Fold in the sour cream, add the chives and stir to combine, adding more lemon juice if needed for consistency.

Place in a shallow serving bowl and cover till ready to serve. Serve with toast points, and if desired, a sprinkling of capers and finely chopped onion.