Smoked Trout And Chive Terrine

Flake trout into pieces.

Using a wooden spoon, beat cream cheese with lemon juice, pepper and hot pepper sauce until smooth. Turn into a large bowl.

Beat cream until stiff peaks form. Stir one third of the whipped cream into cream cheese mixture, fold in remaining cream. Fold in flaked smoked trout, chives and capers. Taste and add additional lemon juice, pepper or hot pepper sauce if needed.

Spoon into a terrine or individual serving bowls. Refrigerate, covered, until ready to serve.

Serve with thin slices of Japanese pear, apple or thinly sliced baguette.