Smoked trout & horseradish pâté

Smoked trout & horseradish pâté

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Cooking time

Prep: 5 mins No cook

Skill level

Easy

Servings

Serves 4-6 with other nibbles

Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish

Nutrition and extra info

Nutrition info

Nutrition per serving (4)

kcalories
477
protein
18g
carbs
54g
fat
21g
saturates
11g
fibre
6g
sugar
3g
salt
2.7g

Ingredients

  • 140g cream cheese
  • 1 tsp creamed horseradish
  • zest and juice ½ lemon
  • 1 tbsp finely chopped dill, plus extra fronds to serve
  • 2 smoked trout fillets
  • 500g rye bread, sliced, to serve
  • 1 Baby Gem lettuce, leaves separated, to serve

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Method

  1. Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
  2. Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.

Recipe from Good Food magazine, January 2013

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