1/2 lb Homarus Smoked Brook Trout Fillets, skin removed
1 bunch chives, snipped
2 tablespoons capers, drained
Zest and juice of 1 lemon
1/2 cup of mayonnaise
Kosher salt and ground black pepper to taste
In a large bowl, finely flake smoked trout with your fingers.
Stir in chives, capers, lemon zest, lemon juice and mayonaise.
Season with Kosher salt and fresly ground pepper to taste.
Transfer mixture to decorative bowl serve with crackers.
Makes approximately 1 1/2 cups.