Smoked trout pâté

with melba toast
Author: 
Mark Young
Serves: 
4
Prep time: 
10 mins
Cook time: 
none!
Ingredients: 
Ingredients:
  • 125g / 4½oz smoked trout
  • 100g / 3½oz crème fraîche or soft cream cheese
  • 2 tsp horseradish sauce
  • Juice of half a lemon
  • Salt and black pepper to taste

 

To serve:
  • Slice lemon
  • Sprig flat-leaf parsley
  • 2 tsp horseradish sauce
  • Brown bread or melba toast
Method: 
  1. Place all the ingredients into a food processor and whiz until smooth.
  2. Divide between four small ramekins or pop into a large kilner jar and decorate with a slice of lemon and flat-leaf parsley.
  3. Serve with thin brown bread or melba toast.