Prep 15 mins
Cook 0 mins
- 1⁄2 lb smoked trout
- 3⁄4 cup mayonnaise
- 1⁄2 cup sour cream
- 3 tablespoons chopped fresh dill leaves
- 2 tablespoons drained bottled horseradish, to taste
- Discard skin and bones from trout and break into pieces.
- In a food processor pulse trout until finely chopped.
- Stir in remaining ingredients and salt and pepper to taste.