Remove the skin from the smoked trout by sliding a sharp knife between the skin and the fish. Discard the skin.

Break apart the trout into rough pieces. Set aside.

Put the cream cheese, sour cream, and mayo in a mixing bowl and mix until smooth.

Add the salt, spices, and lemon juice and blend again until combined. Scrape down the sides of the bowl. Taste and adjust the seasonings.

Add the pieces of smoked trout and beat 1-2 minutes just until the trout is broken up and evenly distributed, but there is still some texture in the dip.

Take a taste to see if you want to adjust any of the spices, or add more lemon juice.

Transfer the dip to an airtight storage container and chill. Note: the dip will start out light and fluffy straight out of the mixing bowl, but will get nice and firm, thick, and spreadable after few hours in the refrigerator.

The dip is ready to serve after it has completely chilled. It will keep up to a week in an airtight container in the refrigerator.

Makes 3 cups.