Smoked Trout Dip / Spread with Cream Cheese and Horseradish

Ingredients

• 10 oz (280 g) smoked trout (weight of the whole fish)
• 4 eggs, boiled
• 4-5 tbsp mayonnaise (that’s roughly 3 heaped tbsp)
• 2 tbsp cream cheese, can substitute with sour cream
• 2 tsp horseradish, grated (can be from a jar)
• 1 bunch (1-2 oz, 28-56 g) of dill and/or chives
• Pinch of salt and ground black pepper
• 1 tbsp lemon juice

Instructions

1. 1

   If you have a whole smoked trout, cut...: If you have a whole smoked trout, cut it open, along the spine. Remove any bones that you can see.

2. 2

   Retrieve the meat by hand, one chunk at...: Retrieve the meat by hand, one chunk at a time. When making a breakfast spread, you can keep the fish in flakes. If you’re making a dip, chop the fish finely, or better yet - pulse the fish pieces in a food processor about 10 times.

3. 3

   Peel the boiled eggs and chop them finely....: Peel the boiled eggs and chop them finely. Again, if you’re making a dip, add the chopped eggs into a food processor and pulse together with the fish. Usually, 4-5 times is enough. Move everything into a bowl.

4. 4

   Chop the herbs finely, add them in. Add...: Chop the herbs finely, add them in. Add in the mayo, cream cheese and grated horseradish. Combine together with a spoon or a spatula.

5. 5

   Season with a pinch of salt, pepper and...: Season with a pinch of salt, pepper and a tablespoon of lemon juice. Combine together. Have a taste - if you feel the dip needs more seasoning, add some more.

6. 6

   Transfer into a bowl or another container. Garnish...: Transfer into a bowl or another container. Garnish with vinegar pickles, lemon slices and some more herbs if desired.