Ingredients

• 30g/1oz butter
• softened
• 1 tbsp horseradish sauce
• 110g/4oz cream cheese
• 450g/1lb smoked trout fillet
• skinned
• salt and freshly ground black pepper
• 2 tbsp lemon juice
• 1 tbsp chopped fresh dill
• 3 tbsp olive oil
• 1 tbsp chopped fresh chives
• 1 baby gem lettuce
• quartered
• ¼ cucumber
• diced
• 4 slices sourdough
• toasted
• to serve

Directions

• Place the butter
• horseradish
• cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt
• pepper and one tablespoon of the lemon juice.
• Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.
• Mix the olive oil
• remaining lemon juice and chives together to make a dressing and season with salt and pepper.
• Arrange the lettuce and cucumber on plates
• drizzle with the dressing and serve with the pâté and toasted sourdough.