Smoked trout & horseradish pâté

• cream cheese↗140g g
• creamed horseradish↗1 tsp tsp
• zest and juice ½ lemon
• finely chopped dill1 tbsp tbsp

  plus extra fronds to serve

• smoked trout↗2

  fillets

• rye bread↗500g g

  sliced, to serve

• Baby Gem lettuce↗1

  leaves separated, to serve

Step-by-step instructions

1. 1

   Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.

2. 2

   Add the chopped dill and flake in the smoked trout, 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 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.