Smoked Trout Spread

It was my uncle's 65th birthday dinner and I was asked to bring an appie.  I pondered for a day or two and then I remembered how good the smoked trout spread was the last time I made it.  Problem was, I couldn't remember what I put in it.  I winged it again and I think I was pretty close.  It must have been good because my 2 and 5 year old were gobbling it up!  Who knew they liked smoked trout?! This time I took a picture and wrote down the ingredients.  It's tasty, mildly smoky, creamy, salty and gone within minutes of serving it.
I used what I had on hand and don't know if I'd change anything.  I love all of these flavors.  Clearly I don't smoke my own fish but I do use a fairly local product.  I'm sure smoked salmon would work beautifully in this recipe as well.   I love serving this with cucumber slices, melba toast or crostini.  Endive spears would be good too.

Smoked Trout Spread

8-9 oz Smoked Trout 

3-4 oz Cream Cheese

1 tsp dried dill 

1 tbsp capers

1 tsp lemon rind

1-2 tsp lemon juice (to your taste)

2 tsp horseradish

small handful of parsley

grind of fresh black pepper

Throw all ingredients into the food processor and blend until smooth.  Add salt if necessary (watch out though because the trout may be salty).  Serve with crudites or crackers.  Will keep well for 2 days in the fridge.