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Smoked Trout and Horseradish Pâté

Simple to prepare but spectacularly good, this pâté will earn raves! And, given that this delicious spread is a good candidate for prepping ahead of enjoying, we hardly need point out that this recipe is a boon for the entertainer — cosy up to your new best friend for the busy days ahead!

Smoked Trout and Horseradish Pâté

5 oz. cream cheese
1 tsp. prepared horseradish
zest and juice ½ lemon
1 tbs. finely chopped dill, plus extra fronds to garnish
2 smoked trout fillets
rye crackers or bread, to serve

Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season with salt and freshly ground black pepper.

Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine. The pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper, offering the rye crackers or bread alongside.

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