Ingredients:
1 pound butter
approximately 1.5 pounds fresh trout fillets
approximately 1 pound smoked trout fillets
3-4 shallots, peeled and diced (depending on size)
juice of 6 lemons
Coarse salt, to taste
A handful of chives, chopped, for garnish

Method:
Soften butter until it's pliable, but not melted.

Over low heat on top of the stove or in the oven, place fish fillets in a shallow pan with 1/2 cup white wine, plus a combination of any of the following: cleaned, chopped leek; a few celery ribs, 3 or 4 sprigs of parsley. Liquid should almost cover the fish. You may also add some water if necessary. Cook until fillets are opaque in color. Remove from pan and set aside.

Place in food processor and whip with lemon juice and shallots. Taste.

It should be lemony and shalloty. You may even pucker.

Scoop out of bowl and place into mixing bowl. Break up both poached and smoked fish into flaky chunks and with a rubber spatula, gently incorporate into butter mixture. Taste for salt and add if necessary. Garnish with chopped chives. Best served at room temperature.