1. Whisk together heavy cream and crème fraîche in a medium-sized bowl until smooth.

2. Add softened butter to the cream mixture and whisk until fully incorporated.

3. Add smoked trout to the cream mixture breaking it up into small pieces as you go whisk until the mixture is smooth and the trout is fully incorporated.

4. Stir in freshly squeezed lemon juice white pepper chopped chives salt and fresh dill.

5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes allowing the flavors to meld together.

6. Serve chilled garnished with additional chopped chives and fresh dill if desired.