1 1/2 8-ounce packages cream cheese, room temperature
2 tablespoons prepared white horseradish
1 1/2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
8-ounce deboned smoked trout (about 2 cups)
3 tablespoons drained capers
Assorted sliced breads, toasted, cut into triangles, or thin baguette slices, toasted
Using electric mixer, beat cream cheese, horseradish, lemon juice, and Worcestershire sauce in medium bowl to blend well. Stir in fish and capers. Season dip to taste with pepper. Transfer dip to decorative bowl. Cover and refrigerate.DO AHEAD Dip can be made 8 hours ahead. Keep refrigerated.
Place dip in center of platter; surround with toast points.