Nachos - cooking recipe

Ingredients

tortilla chips
shredded cheese
diced tomatoes
diced green onions
shredded lettuce
ground beef, cooked and drained
sour cream
guacamole
1 whole smoked trout (about 10 oz.), head, tail, skin and bones removed
8 oz. light cream cheese (Neufchatel), at room temperature
3 Tbsp. snipped fresh dill
2 Tbsp. fresh lemon juice
1 Tbsp. drained white horseradish
1/4 tsp. salt
snipped fresh dill (for garnish)

Preparation

Break trout into small pieces.
For a smooth spread, put trout, cream cheese, dill, lemon juice, horseradish and salt in food processor and turn on/off several times.
For a chunkier spread, mix ingredients in a bowl until just blended.
Cover the bowl and refrigerate spread at least 2 hours until firm.
Sprinkle with dill before serving.