Smoked Trout Pate

Serves: 4 as a starter or 2 as a main

2 smoked trout fillets 4oz total weight

2 ounces cream cheese

1 tablespoon horseradish sauce

2 tablespoons fresh lemon juice

¼ teaspoon cayenne pepper

2  tablespoons olive oil

Put all the ingredients into a blender or food processor and blitz until smooth and pate-like.

Spoon the mixture into a bowl, scraping out any mixture remaining in the processor with a spatula. Cover the bowl with clingfilm and place in the fridge to chill.

Hot smoked trout works better for this recipe than cold smoked trout.

MAKE AHEAD / STORE:
Will keep for up to 3 days in the fridge. Store in an airtight container or tightly wrap the bowl with food wrap.