Remove skin if present from smoked trout fillets. Pat trout dry and use a fork to break into small, even pieces in a mixing bowl. This takes about 2-3 minutes and prevents large chunks.
8 oz smoked trout fillets
Add softened cream cheese and mayonnaise to the bowl, then stir with a spatula until smooth and fully combined with no lumps.
8 oz cream cheese, 2 tbsp mayonnaise
Fold in diced red onion, chopped fresh dill, chopped chives (if using), capers, black pepper, and lemon juice. Stir gently so trout flakes stay visible and do not turn mushy. Add lemon juice 1 teaspoon at a time to avoid curdling.
3 tbsp fresh dill, 2 tbsp red onion, 1 tbsp chives, 2 tbsp lemon juice, 1 tbsp capers, 0.5 tsp black pepper
Taste a small spoonful and adjust seasoning as needed, adding more lemon juice, salt, or pepper to achieve balanced flavor.
2 tbsp lemon juice, 0.5 tsp black pepper
Transfer spread to an airtight container, cover, and refrigerate for at least 1 hour so texture firms up and flavors meld. Taste again after chilling and adjust seasoning if necessary.
