Smoked Trout Butter

Ingredients

• 1 small smoked trout
• 10 tablespoons soft butter
• 2 tablespoons sour cream or créme fraîche
• 3 tablespoons fresh salmon caviar (optional)

1 1/2 cups

Preparation

1. Remove skin and bones from trout. Mash flesh in bowl or process until finely ground in food processor.
2. Using fork, work butter into trout to make smooth paste. Stir in sour cream. Transfer to shallow serving dish.
3. Refrigerate until half-hour before serving. Serve with toast, bread or crackers, allowing guests to spread trout butter themselves. If desired, decorate top of trout butter with caviar or have it available on side.