2 smoked trout fillets (8 oz. total), skinned and boned
1 small shallot, chopped
1/3 cup crème fraîche or sour cream
1/2 cup heavy cream
2 tablespoons chopped fresh dill
1 teaspoon freshly ground black pepper
In a food processor, pulse trout, shallot, crème fraîche, and cream together until smooth. Add dill and pepper, then pulse just to combine. Serve with crackers.
Note: Nutritional analysis is per 1/4-cup serving.