Smoked Trout Mousse

1 cup sour cream
4 oz. cream cheese, softened
2 cloves garlic, minced
salt
cayenne pepper
8 oz. smoked trout, skinned & chopped
zest of 1 orange & 1 lemon
1 bunch fresh chives, chopped
pumpernickel bread

In a food processor, combine the sour cream, cream cheese, garlic, salt and cayenne to taste. Process until smooth and combined.

Add the trout, fruit zest (reserving a little for garnish) and half of the chives. Pulse briefly to combine. Place in a small dish, garnish with chives and zest and serve with pumpernickel bread.