Smoked trout pâté on toast Recipe

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serves:

Skill:

easy

Combining smoky fish with spicy horseradish makes a really delicious pate, which results in an ideal prep-ahead starter if you’re expecting guests.

Ingredients

  • 100g (4oz) smoked trout whole fillets
  • 100g (4oz) oak-smoked trout slices
  • 300g (10oz) cream cheese
  • 1tbsp strong horseradish sauce
  • juice ½ lemon, plus lemon wedges, to serve
  • 1tbsp freshly ground black pepper

Method

  • Whizz all the ingredients in a blender until smooth. Serve with Melba toast or crackers, and lemon wedges.

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