Flake smoked trout into a bowl. Add sour cream, yoghurt, baby cucumbers, capers, dill and parsley. Mix carefully, being sure not to over mix but breaking the trout up further in the process.

Add a good squeeze of lemon juice. If the mixture is too dry add a little more yoghurt. Season with freshly cracked black pepper to taste and a little salt if needed.

Serve with squid ink crackers.