Heat olive oil in a non-stick pan over low heat.

Add crushed garlic to the pan and cook until softened but not browned.

Pour lemon juice into the pan, mix well, and cook for 30 seconds to 1 minute.

In a food processor, combine smoked trout and the garlic mixture.

Pulse to roughly mix the ingredients.

Add cream cheese, paprika, salt, and dill to the food processor.

Process until the mixture is just combined, ensuring not to over-process.

Season the paté to taste.

Spoon the paté into a small serving bowl.

Serve with celery stalks for dipping.