• 8 ounces Dad’s Own smoked trout filets
• 16 ounces Philadelphia cream cheese, softened
• ¼ cup chives, chopped
• ½ shallot, minced
• 1 tablespoon Dad’s Own
• 1 teaspoon garlic salt
• Juice of ½ lemon

• Remove skin and any bones from the trout filets and add all ingredients into a medium bowl.
• Combine until well mixed.
• Refrigerate for 30-45 minutes before serving. Overnight is best.

*Store bought smoked trout can be used as a substitute.

Serving: Great with water crackers, baguette crostinis or pita chips.