British Smoked Trout Pate

Ingredients

Serves 4

• 125g hot smoked British trout fillets
• 125g full fat cream cheese
• juice of half a lemon
• Salt and pepper
• 2 tsp creamed horseradish or mustard, to taste
• 4 slices of toasted bread
• Mustard cress or micro herbs, to garnish

Method

• Remove any skin from the hot smoked trout fillets and mash in a bowl along with the cream cheese. Try to retain a bit of texture.
• Add the lemon juice and season with salt and pepper
• Stir in the creamed horseradish or mustard to taste, depending how much of a kick you like.
• Cover with cling film and allow to chill in the fridge.
• When ready to eat, spread the pate over toasted bread and sprinkle with the mustard cress.