photo: thetasteoforegon

1 pound smoked trout, skinned and filleted
¾ cup mayonnaise
2 scallions, minced
1 tablespoon capers, mostly drained
1 tablespoon Dijon mustard
1 teaspoon paprika

Blend together all ingredients in a food processor until a smooth paté forms. Transfer to container; cover and chill for 24 hours before serving.