Combining smoky fish with spicy horseradish makes a really delicious pate, which results in an ideal prep-ahead starter if you’re expecting guests.
- 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
Whizz all the ingredients in a blender until smooth. Serve with Melba toast or crackers, and lemon wedges.