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Smoked trout & horseradish pâté

Smoked trout & horseradish pâté

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A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • 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: per serving (4)
NutrientUnit
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
  • 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

Method

  • STEP 1

    Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, January 2013

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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