1/4 lb (115 g) smoked trout

1 cup (250 ml) plain Greek yogurt

1/3 cup (75 ml) crème fraîche

1 tbsp chopped dill

1 tbsp chopped chives

1 lemon, the finely grated zest

2 tsp (10 ml) lemon juice

1 tsp capers, chopped

1/4 cup (10 g) microgreens

In a small food processor, finely chop the trout. Transfer to a bowl. Using a spatula, fold in the yogurt, crème fraîche, herbs, lemon zest and juice, and capers. Season with salt and pepper.

Spoon the mixture into a pastry bag fitted with a plain round tip. Pipe the dip into 10 small glass jars or ramekins. Cover and refrigerate for at least 1 hour. The dip can be made up to 1 day in advance.

When ready to serve, garnish with microgreens and serve with bread sticks and raw vegetables.

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