1/2 lb smoked trout
1 cup cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon salt
2 teaspoon prepared horseradish
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon lemon juice
Remove the skin from the smoked trout by sliding a sharp knife between the skin and the fish. Discard the skin.
Break apart the trout into rough pieces. Set aside
Put the cream cheese, sour cream, and mayo in a food processor and blend until smooth.
Add the salt, spices, and lemon juice and blend again until combined. Scrape down the sides of the machine. Taste and adjust the seasonings.
Add the pieces of smoked trout and pulse the machine about 15 times, just until the trout is broken up and evenly distributed, but there is still some texture in the dip.
Transfer the dip to an airtight storage container and chill.