Just between you and me, here's the easy recipe:
SMOKED TROUT PATE from the Junior League of Richmond, VA Cookbook
2 smoked trout (about one pound), skinned and boned (available in most supermarkets already boned)
or substitute smoked salmon
1/4 cup mayonnaise (I use Hellmann's)
2 green onions, finely minced
1 tbsp drained bottled capers
1 tbsp Dijon mustard
2 tsp sweet paprika
Pepper to taste
NOTE: This is easily halved
1. Blend trout, mayonnaise, green onions, capers, mustard, paprika and pepper in a food processor until mixture is smooth.
2. Transfer mixture to a crock or individual ramekins and chill, covered for 24 hours.
3. Serve with toast points or crackers.
Yields about 2 cups.