In a large bowl, add the smoked trout and using the back of a spoon, break up the fish until it is all flakey and broken apart.
Add the celery, green onions, garlic, Dijon, crème fraiche, mayo, and pepper and stir until well combined. Add salt and more pepper, to taste.
Cover and refrigerate for at least 30 minutes, preferably for 2-3 hours. Serve with cracker and Green jalapeño Tabasco sauce.
This keeps well in the fridge for up to 4 days.