1. To a food processor add the cream cheese, sour cream, minced garlic, lemon zest, lemon juice, pepper and salt. Pulse until well combined.
2. Remove the skin from the trout. Discard the skin. Flake the trout. Add about half of it to the cream cheese mixture in the food processor. Pulse a few times to mash it up and blend it in.
3. Transfer the cream cheese mixture to a to a medium bowl and stir in the remaining flaked trout and the chives. 
4. Taste it and add more salt, pepper, and lemon juice, if desired. Serve immediately or cover and refrigerate for up to 2 days. 

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