Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related recipe).
Cool to room temperature.
Pick over the trout fillet, removing any fine bones or pieces of skin but leaving the trout in the largest pieces possible.
Stir the trout, cream cheese, scallions, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper together gently in a mixing bowl until blended, leaving the trout in smallish pieces. (For an even chunkier spread, beat all the ingredients except the trout together, then gently fold in the trout)
Taste and stir in a little more salt and/or pepper if you like.
The spread may be made up to two days in advance and stored, covered in the refrigerator.
Bring to room temperature and sprinkle the chives over the top before serving.
If you're making canapes or stuffing celery with the spread, sprinkle a little of the chives over each.