Smoked trout pâté Recipe
- 30g/1oz butter, softened
- 1 tbsp horseradish sauce
- 110g/4oz cream cheese
- 450g/1lb smoked trout fillet, skinned
- salt and freshly ground black pepper
- 2 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 3 tbsp olive oil
- 1 tbsp chopped fresh chives
- 1 baby gem lettuce, quartered
- ¼ cucumber, diced
- 4 slices sourdough, toasted, to serve
- Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice.
- Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.
- Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper.
- Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough.