Smoked Trout Pate - cooking recipe

Ingredients

1 (250 g) container spreadable cream cheese
1 whole smoked trout, skinned and deboned (or you could use packaged fillets I guess)
1/4 cup low-fat sour cream
2 chopped green onions
2 teaspoons prepared horseradish
1 tablespoon lemon juice
fresh ground black pepper
1 tablespoon dill or 1 tablespoon parsley, roughly chopped

Preparation

Reserve about 1/4 of the fish meat and flake it roughly.
Place the remaining ingredients except the herbs in a food processor and work until smooth.
Check for seasonings and maybe add a little more lemon juice.
Add the herbs and pulse briefly.
Scrape into a bowl, fold through the reserved fish and refrigerate covered until required.
Spoon into serving dishes and serve with turkish bread, crackers and/or fresh veggie sticks.