- 1/2 pound smoked trout
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 3 tablespoons chopped fresh dill leaves
- 2 tablespoons drained bottled horseradish, or 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. Serve dip with pumpernickel toasts. Makes about 2 cups.