- 8 ounces smoked trout, skin removed, flaked
- 8 ounces cream cheese
- 1/3 cup sour cream
- 1 green onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon lemon juice
- 1/2 teaspoon prepared horseradish (optional)
- 1 pinch cayenne pepper
- ground black pepper to taste
- Combine trout, cream cheese, sour cream, green onion, Worcestershire sauce, garlic powder, paprika, lemon juice, horseradish, cayenne pepper, and black pepper in a bowl; stir until blended. Cover and refrigerate for 30 minutes.