Name: Smoked Trout Dip with Toast Points, Nuts, and Dried Fruit
Yield: 8 Servings
Ingredients: 1 1/2 8-ounce packages cream cheese, room temperature; 2 tablespoons prepared white horseradish; 1 1/2 tablespoons fresh lemon juice; 1 teaspoon Worcestershire sauce; 2 4.5-ounce packages skinless smoked trout fillets,* broken into rough 1/2-inch pieces (about 2 cups); 3 tablespoons drained capers; Assorted sliced breads, toasted, cut into triangles, or thin baguette slices, toasted; Assorted dried fruit (such as figs, prunes, apricots, and pears); Assorted nuts (such as walnuts, almonds, pecans, and cashews)

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