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Smoked trout & horseradish pâté

Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish

  • Prep: 5 mins
    No cook
  • Serves 4-6 with other nibbles
  • Easy
  • Serves 4-6 with other nibbles
  • Easy
  • Calories 477
  • Carbohydrates 54
  • Saturated Fat 11
  • Sugar 3
  • Protein 18
  • Fat 21
  • Fibre 6
  • Salt 2.7

Nutrition per serving

  • Calories 477
  • Carbohydrates 54
  • Saturated Fat 11
  • Sugar 3
  • Protein 18
  • Fat 21
  • Fibre 6
  • Salt 2.7

Ingredients

  • 140g cream cheese
  • 1 tsp creamed horseradish
  • zest and juice ½ lemon
  • 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

Method

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

  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.

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