2 (8 oz. ea.) cans smoked trout
3/4 cup Mascarpone cheese (can be replaced with cream cheese if necessary)
1/4 cup cream cheese
1/4 cup dairy sour cream (more if a thinner dip is desired)
2 tsp. lemon juice
1/4 tsp. liquid smoke
1/2 cup fresh shredded Parmesan cheese
1/4 tsp. ground black pepper (or more to taste)

Add all ingredients to a large bowl and mix with a fork until well mixed, but without whipping the fish too much (ensuring some small pieces exist a little texture is maintained).

Cool in refrigerator for 1 hour and serve with your favorite crackers.

Lighter crackers with only a mild flavor seem to be best. My favorite combination so far has been a light rosemary.

Submitted by: SGP