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Rustic smoked trout pâté


  • 140g crème fraîche
  • 1 tsp creamed horseradish
  • zest and juice ½ lemon
  • 1 tbsp finely chopped dill, plus extra fronds to serve
  • 2 hot smoked trout fillets
  • Cold smoked trout trimmings
  • Sourdough bread, toasted



Mix the crème fraîche, lemon zest, lemon juice and horseradish in a bowl until smooth.

Season and then add the chopped dill. Flake in the smoked trout (we used one dark smoked trout fillet, one light smoked trout fillet, and a few cold smoked trout trimmings). Stir and season again if needed.

Sprinkle a few extra dill fronds on top of the pâté and serve with toasted slices of Hall’s sourdough bread and a glass of Poulton Hill Phoenix 2020.

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