This recipe can be prepared in 45 minutes or less.

Ingredients

　　3/4 cup mayonnaise

　　1/2 cup sour cream

　　3 tablespoons chopped fresh dill leaves

　　2 tablespoons drained bottled horseradish, or to taste

　　Discard skin and bones from trout and break into pieces. In a food processor pulse trout until finely chopped. Stir in remaining ingredients and salt and pepper to taste. Serve dip with pumpernickel toasts. Makes about 2 cups.