Last week a friend dropped off freshly smoked trout. Uh-huh. I was torn between saving it for a special dinner and tearing into it right away. I did both. I made two recipes as part of an appetizer course. This Smoked Trout Paté is the first recipe. It's super easy and big on flavor with the addition of fresh horseradish. Also, if you don't have smoked trout, use whatever you have on-hand - smoked salmon, smoked herring, or smoked mackerel would work just as well. Ingredients serves 4 to 6 as part of an appetizer board 3 to 4 ounces smoked trout 3 ounces mascarpone cheese milk, as needed 1/2 teaspoon prepared white horseradish, drained 1/4 cup fresh chives, snipped or chopped plus more for garnish freshly ground salt, to taste (my trout was salty enough without any more) freshly ground pepper, to taste Also needed: crackers or flatbreads for serving Procedure Remove the skin from the fish and discard. Crumble or flake the smoked fish into a small mixing bowl. Add mascarpone ...