1 tbsp finely chopped dill, plus extra fronds to serve
2 smoked trout fillets
500g rye bread, sliced, to serve
1 Baby Gem lettuce, leaves separated, to serve
Put the cream cheese, horseradish,
and lemon zest and juice in a bowl, and
mix together until smooth. Season.
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.