Smoked Trout Pâté

Instructions

1. Prepare the trout
   Remove any skin and bones from the smoked trout fillets. Flake the fish into small pieces using a fork, ensuring there are no large chunks remaining.
2. Mix the base
   In a medium bowl, combine the softened cream cheese and crème fraîche. Mix until smooth and well-incorporated, ensuring there are no lumps in the mixture.
3. Add flavor elements
   Add the lemon juice, horseradish, chopped dill, chives, lemon zest, capers, black pepper, and cayenne pepper (if using) to the cream cheese mixture. Stir thoroughly to combine all ingredients evenly.
4. Incorporate the trout
   Gently fold in the flaked smoked trout, being careful not to break up the fish too much. You want to maintain some texture in the pâté. Taste and adjust seasoning with salt if needed.
5. Chill and set
   Transfer the pâté to a serving dish or individual ramekins. Cover with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to develop and the pâté to firm up.
6. Serve and garnish
   Before serving, remove from the refrigerator and let stand at room temperature for 15 minutes. Garnish with additional fresh dill sprigs, a sprinkle of lemon zest, and a few capers. Serve with toasted bread, crackers, or crudités.