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
60ml water
100g butter, melted
2tsp horseradish
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.
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our new commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies