This pate made with hot smoked trout, cream cheese and horseradish is a doddle to make. Eat with baguette, pitta bread or crackers, or pile on top of a salad.
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.
