8 ounces cream cheese, softened
½ cup sour cream
2 tablespoons prepared horseradish
1 tablespoon Smoked Chaabani Olive Oil
1 teaspoon freshly grated lemon zest
8 ounces smoked trout fillet
1 bunch chives, chopped
In the bowl of a stand mixer fitted with paddle attachment, beat together cream cheese, sour cream, horseradish, Smoked Chaabani Olive Oil and lemon zest until well combined. Add trout to the bowl and let mixer break it down a bit (but be careful to stop before the dip is completely smooth—you want to see that there are still some large chunks of trout). Fold in chives by hand.