8 ounces cream cheese, softened
½ cup sour cream
2 tablespoons prepared horseradish
1 teaspoon Sicilian Lemon White Balsamic Vinegar
1 teaspoon freshly grated lemon zest
8 ounces smoked trout fillet
1 bunch chives, chopped (about ½ cup)
In the bowl of a stand mixer fitted with paddle attachment, beat together cream cheese, sour cream, horseradish, Sicilian Lemon White Balsamic Vinegar 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.