Flake the salmon and trout into a large bowl. Fold in the mayonnaise and sour cream. Mix in the cucumber and chives. Add the lemon zest and juice and season with salt and pepper.
Cover and refrigerate for a minimum of 30 minutes and up to 72 hours, then taste again to see if more salt and pepper needs to be added. Serve on your favorite bagel or as a dip with chips and enjoy!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Rosenberg's Bagels and Delicatessen, Denver, CO