Directions

1. Season trout filets generously with Black Gold seasoning.
2. Place filets in smoker skin side down.
3. Smoke at 180°F with dampers 2/3 closed.
4. Remove once internal temp reaches 145°F, roughly 1-2 hours.
5. Remove skin from trout and crumble into pieces.
6. Place room temperature cream cheese into food processor.
7. Pulse the cream cheese to break it up.
8. Add trout to the food processor.
9. Process to combine.
10. Add capers, paprika, zest and juice of a whole lemon.
11. Continue processing until well combined.
12. Transfer to a serving bowl and garnish with chives.