225g cream cheese, softened
125ml soured cream
4 tablespoons double cream
1 tablespoon lemon pepper
1 teaspoon dried dill
4 tablespoons chopped spring onions
225g smoked trout, flaked
- Stir together the cream cheese, sour cream, double cream, lemon pepper and dill in a bowl until smooth.
- Fold in the spring onions and smoked trout until evenly mixed.
- Refrigerate 1 hour before serving.
Tip: Serve with crackers, crostini or crusty bread.