Smoked trout dip that is delicious, easy and fast work. It all begins with the quality of the smoked fish.
Bring the cream cheese to room temperature and set up a food processor. Finely chop the chives, reserve 2 tsp for garnish.
Pulse the cream cheese to break it up and then crumble the smoked trout on top. Process to combine.
Add the capers, dried dill, paprika and pulse to combine.
Add the zest of the whole lemon and squeeze the juice of about half of it. Pulse one last time to combine. Transfer to a mixing bowl. Fold in the chives. Transfer to a serving bowl and garnish with reserved chives and a pinch of paprika.
*Be sure to use good quality smoked trout fillets as opposed to canned smoked trout. The quality of the fish directly impacts the end results in this recipe - both taste and texture.
**If you'd rather use fresh dill chop it finely and add it in the end along with the chives.
The dip is best enjoyed right away but will save well refrigerated for a few days. Remember to bring it to room temperature before serving.
To make toasted baguette slices cut a baguette in about half an inch thick diagonal slices, arrange them onto a baking sheet, drizzle with olive oil and season with salt and pepper. Bake in a 375 F oven for about eight minutes or until they start turning golden brown. Turn them over once, after the first four minutes.