Crab mayonnaise with Melba toast & herb salad
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Smoked trout & horseradish pâté
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 4-6 with other nibbles
Skip to ingredients
- 140g cream cheese
- 1 tsp creamed horseradish
- zest and juice ½ lemon
- 1 tbsp finely chopped dillplus extra fronds to serve
- 2 smoked troutfillets
- 500g rye breadsliced, to serve
- 1 Baby Gem lettuceleaves separated, to serve
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.
