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.