- 140g cream cheese
- 1 tsp creamed horseradish
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- zest and juice ½ lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 1 tbsp finely chopped dill, plus extra fronds to serve
- 2 smoked trout fillets
Farmed rainbow trout has pretty, spotty skin…
- 500g rye bread, sliced, to serve
- 1 Baby Gem lettuce, leaves separated, to serve
Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
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.