Smoked trout & horseradish pâté

Smoked trout & horseradish pâté

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Prep: 5 mins No cook

Easy

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: per serving (4)

  • kcal477
  • fat21g
  • saturates11g
  • carbs54g
  • sugars3g
  • fibre6g
  • protein18g
  • salt2.7g
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Ingredients

  • 140g cream cheese
  • 1 tsp creamed horseradish
  • zest and juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp finely chopped dill, plus extra fronds to serve
  • 2 smoked trout fillets
    Trout

    Trout

    trowt

    Freshwater trout: 

    Farmed rainbow trout has pretty, spotty skin…

  • 500g rye bread, sliced, to serve
  • 1 Baby Gem lettuce, leaves separated, to serve

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.

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