Method
 

1. Cut head and tail from each trout, remove skin and bones and discard.
2. In a blender or food processor blend the trout, cream cheese, mayonnaise dressing, lemon juice, and black pepper until smooth.
3. Spoon trout mixture into medium bowl: stir in minced chives.
4. Cover and refrigerate if not serving right away.
5. Allow refrigerated pâté to stand at room temperature 15 minutes to soften before serving.
6. Garnish with chives.
7. Serve with crackers and cucumber slices.