In a small pan add some salted butter and heat on high, when hot pop in your drained capers and fry until nice and crispy. Set aside.
Get out a round or rectangular wooden board.
Using a pallet knife or small spatula start dolloping/smearing yourcream cheese onto the board. You can create a pattern by placing the dollops inrows. ver the whole board.
Tear your smoke trout up into small ribbons and start placing themon top of your cream cheese.
Garnish with fresh dill, a squeeze of lemon and salt & pepper.
Serve with crackers.
