Step 1

Bring the cream cheese to room temperature and set up a food processor. Finely chop the chives, reserve 2 tsp for garnish.

Step 2

Pulse the cream cheese to break it up and then crumble the smoked trout on top. Process to combine.

Step 3

Add the capers, dried dill, paprika and pulse to combine.

Step 4

Add the zest of the whole lemon and squeeze the juice of about half of it. Pulse one last time to combine. Transfer to a mixing bowl. Fold in the chives. Transfer to a serving bowl and garnish with reserved chives and a pinch of paprika.