- In a food processor, purée the smoked trout, fresh cheese, whipping cream, and sour cream.
- Transfer to a bowl and add the small pieces of smoked salmon, herbs, lemon zest, and paprika.
- Mix together and serve immediately with crackers or in a sandwich.
*Chef's tip: This recipe will keep in the fridge for 3 or 4 days.
This recipe is courtesy of Tablée des chefs.