• 100g gravadlax, or use 200g smoked salmon
  • 100g smoked salmon
  • 150g cooked prawns, shells on
  • crackers, sliced sourdough, sliced rye bread or shop-bought blinis, lemon wedges and caperberries, to serve

For the hot smoked trout pâté

For the red onion & dill prawns

  • 100ml soured cream
  • 1 tbsp mayonnaise
  • 1⁄2 small red onion, finely chopped
  • 1 tbsp chopped dill, plus extra to serve
  • 1⁄2 lemon, juiced
  • 1 tsp hot sauce
  • 250g cooked prawns, shelled


  • STEP 1

    For the pâté, blitz the trout, soft cheese, capers and mustard in a food processor, then season with salt, pepper and the lemon juice. Will keep covered in the fridge for up to two days. For the prawns, mix the soured cream, mayo, red onion, dill, lemon juice and hot sauce in a bowl, then toss in the prawns to coat. Will keep covered in the fridge for a day.

  • STEP 2

    Spoon the pâté into a small bowl and the prawns into another. Place these on a large platter with the gravadlax, smoked salmon, whole prawns, crackers, bread, blinis, lemon wedges and caperberries. Sprinkle over dill fronds, then serve.

Recipe from Good Food magazine, November 2021

Goes well with


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