Smoked trout & horse­rad­ish pâté

Serves 6 with other nib­bles Prep 5 mins No cook

Easy Cook - - PARTY NIBBLES -

140g cream cheese 1 tsp creamed horse­rad­ish

1/ lemon, zested and juiced 2 1 tbsp finely chopped dill, plus

ex­tra fronds to serve 2 smoked trout fil­lets 500g rye bread, sliced, to serve 1 Lit­tle Gem let­tuce, leaves

sep­a­rated, to serve 1 Put the cheese, horse­rad­ish, zest and juice in a bowl. Mix to­gether and sea­son.

2 Add the chopped dill and flake in the smoked trout fil­lets, 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 two days. Gar­nish with dill fronds and sprin­kle with cracked black pep­per. Serve the pâté piled on rye bread with let­tuce leaves, or al­low your guests to as­sem­ble their own.

PER SERV­ING 477 kcals, fat 21g, sat­u­rates 11g, carbs 54g, sug­ars 3g, fi­bre 6g, pro­tein 18g, salt 2.7g

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