This is one of my favourite starters – or even just something to spread on toast when I want something quick and easy.
Ingredients
2 or 3 smoked trout fillets (cooked), skinned and de-boned
200g soft cheese
juice and rind from half a lemon
heaped teaspoon of horseradish sauce
2 tbs chopped dill (with extra left for garnish)
Toast to serve
Method
Mix the lemon juice, rind, cream cheese, dill and horseradish until totally mixed.
Flake in the fish and again mix thoroughly.
Serve in ramekins, sprinkle the dill over the top along with some freshly ground black pepper.