Name: Smoked trout & horseradish pâté
Prep time: 5 min
Total time: 5 min
Yield: Serves 4-6 with other nibbles
Cuisine: Scandinavian
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

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Smoked trout & horseradish pâté

Smoked trout & horseradish pâté

Good Food team

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Serves 4-6 with other nibbles

Easy

Prep: 5 mins

No cook

A star rating of 4.8 out of 5.5 ratingsRate

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Whizz up this fish dip with hot tangy mustard notes, cream cheese, lemon and dill - great for a last minute party dish

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving (4)

kcal477
fat21g
saturates11g
carbs54g
sugars3g
fibre6g
protein18g
salt2.7g

Method

step 1

Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
step 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.

Recipe from Good Food magazine, January 2013

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A star rating of 4.8 out of 5.5 ratings

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