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




  • 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.
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