This quick and easy pate can be made with any hot smoked fish, and is very good with high quality bread. Here are proportions for 5 oz. of flaked smoked trout, which is what I got from a whole trout I bought at a Polish grocery in Williamsburg. I have successfully made more or less the same thing with hot smoked salmon and mackerel.  Scale up and down depending on how much fish you have, and feel free to adjust the proportions to taste.

5 oz. flaked smoked trout

2 oz. cream cheese

1 Tbs. mayonnaise

1 tsp. Dijon mustard

1 tsp. prepared horseradish

Put all the ingredients into a food processor bowl, and pulse until well blended. Taste and adjust mayonnaise, mustard, or horseradish as desired. Serve with thinly sliced onions and capers on good quality bread. Tonight I served it on a fresh baguette. Link here to recipe Baguette in a Fourneau Oven