Smoked Trout Pate

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 8
• 1 lb smoked trout fillets or 2 (8 ounce) whole smoked trout
• 8 ounces unsalted butter, softened
• 1 lemon, juice of
• 2 tablespoons creamed horseradish
• 1 pinch cayenne pepper
• 1 pinch of freshly grated nutmeg
• fresh ground pepper
• 7 tablespoons sour cream or 7 tablespoons creme fraiche
• 4 tablespoons chopped chives
• 2 bunches watercress
• 2 lemons, cut into wedges
• 1 loaf bread (large)

Recipe

• 1 skin and fillet the smoked trout ensuring you remove all the bones.
• 2 roughly flake two of the fillets in the bowl of a food processor, reserving the remaining two for later.
• 3 add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper.
• 4 pulse to combine.
• 5 transfer the mixture to a bowl and flake in the remaining trout fillets.
• 6 fold in the sour cream, add the chives and stir well to combine.
• 7 check the consistency, adding more lemon juice if required.
• 8 place a spoonful of the pate on each serving plate with a large handful of watercress and wedge of lemon.
• 9 serve with crusty bread.