Recipe information
Ingredients for - Smoked trout & horseradish pâté
How to cook deliciously - Smoked trout & horseradish pâté
1. Stage
Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
2. Stage
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.