Alive and Cooking

Smoked Trout Pate

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300g smoked trout
2 heaped tbsp creamed horseradish
200g of cream cheese
½ bunch of fresh flat-leaf parsley
2 lemons
Crusty bread


Put 1 heaped dessertspoon of horseradish into the food processor with all of the trout and cream cheese, parsley and a good pinch of pepper.
Finely grate in the zest of a lemon and squeeze in the juice of 1½.
Let the processor run for a few minutes, when everything is quite smooth and well mixed, spoon it into the serving bowl.
You can put it into the fridge to firm up a bit if you like.
Drizzle over some good extra virgin olive oil, then take it to the table with the loaf of warm bread and a lemon half for squeezing over.

Smoked Trout Pate