Smoked trout & horseradish pâté
Serves 6 with other nibbles Prep 5 mins No cook
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