Smoke the trout and salmon in smoker using 2T Alder wood chips. Smoking time approximately 20 minutes. remove from smoker.

Place cream cheese, egg, lemon juice and half the salmon in a blender. Blend for about 5 seconds or until just combined. Fold in cream and season to taste. Grease 6 small foil cups (or small soufflé or ramekin dishes) and fill with mixture. Cover each with foil and place in a baking tray half filled with boiling water. Bake at 400Å F until firm to touch ( approximately 30 minutes)

Horseradish Sauce
Heat all the ingredients except chives in a pan, adding chives just before serving.
Turn foil cups (still warm) onto a bed of sliced cucumber and top with a rosette of flakes of smoked salmon. Drizzle the sauce around.