In a mixing bowl, cream together the cream cheese and sour cream.
Add in the fish, lemon juice, Worcestershire sauce, paprika, liquid smoke, and minced garlic. Mix until combined.
Fold in the green onions, reserving a few for garnish, if desired.
Top with sprinkled paprika and reserved green onion. Serve with crackers and enjoy.
Notes
I will tell you that cooked trout shreds beautifully with an electric mixer. Similar to shredding cooked chicken breasts only MUCH faster and easier since it naturally flakes apart. This dip lasts about 5 days in the fridge if you keep it well covered with plastic wrap or in an airtight container.This trout dip is freezable for up to 3 months if stored in an airtight container. Just thaw overnight in the fridge and stir well before serving and eating.