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

• Cooking Time Prep 5 mins
  
• Skill Level Easy
• Servings Serves 4-6 with other nibbles

Nutrition per serving

• Kcalories

  477

• Protein

  18g

• Carbs

  54g

• Fat

  21g

• Saturates

  11g

• Fibre

  6g

• Sugar

  3g

• Salt

  2.7g

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

Directions

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.

Categories: All Christmas, Fish