Smoked trout might sound like a 1970s dinner-party favourite, but it's perfect for taking on a picnic to spread on melba toast or savoury crackers. Look out for a local smokehouse where you can buy freshly smoked trout - it's nothing like the vac-packed ones.
2 smoked trout, fillets removed, skinned and boned
Juice of half a lemon
100g butter, melted
100ml double cream, lightly whipped
Salt and cayenne pepper
Blend half of the trout with the water, lemon, horseradish and butter in a food processor to a coarse purée and season. Transfer to a bowl. Flake or chop the remaining trout into small pieces and carefully fold into the mixture with the double cream; taste and re-season if necessary.
Spoon into pots like ramekins or Kilner jars and leave for 3-4 hours in the fridge to set.Reuse content