Slide a sharp knife between the skin and the smoked trout to remove the skin. Remove the skin.

Divide the trout into rough pieces. Set aside some time

Smoked trout, cut into pieces

In a food processor, combine the cream cheese, sour cream, and mayo until smooth.

Blend in the salt, spices, and lemon juice until well combined. Scrape down the machine's sides. Season with salt and pepper to taste.

Add the smoked trout pieces and pulse the machine about 15 times, just until the trout is broken up and evenly distributed, but the dip still has some texture.

Taste to see if you need to adjust the spices or add more lemon juice.

Place the dip in an airtight container and chill.

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