Meals and Courses

  • 200 g (7 oz) hot-smoked trout fillets
  • 1 teaspoon paprika
  • 2 tablespoons lemon juice
  • 2 tablespoons hot horseradish sauce
  • 100 g (3½ oz) cream cheese
  • salt and pepper
  • 1 tablespoon snipped chives, to garnish
  • wholemeal toast or crackers, to serve

Flake the fish, removing any small bones. Place in a food processor with all the remaining ingredients and blend to a coarse pâté, scraping down the sides of the bowl from time to time.

Season to taste, garnish with the chives and serve with wholemeal toast or crackers.

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