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Smoked trout pâté

A home-style Smoked trout pâté made with Horseradish Sauce, Lemon Juice, Olive Oil, and Sourdough Toasted To Serve. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 3 tbsp
• 4 slice

Method (preview)

1. 1

   Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well.

2. 2

   Season with salt, pepper and one tablespoon of the lemon juice.

3. 3

   Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.

4. 4

   Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper.

5. 5

   Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough.