Trout pate

Easy to make and great on toast or as a dip, this recipe uses both smoked and fresh trout flesh.

Serves 4

Ready in 20 mins

Ingredients

• 200g skinless trout fillet (or pre-cooked trout flesh)
  
• 120g smoked trout
  
• 3 tbsp fat free natural yogurt
  
• 1 tsp lemon juice
  
• Small handful of fresh dill, plus sprigs to garnish
  
• Salt and freshly ground black pepper
  

Method

1. Put the trout fillet in a small pan and cover with water. Bring to the boil, reduce the heat to medium and simmer for 10-12 minutes or until just cooked through. Drain well. [this step is not needed if using pre-cooked trout flesh] 

2. Meanwhile, put the smoked trout, yogurt, lemon juice and dill in a food processor. Flake in the cooked trout fillet, season to taste and whizz until roughly combined.

3. Spoon the paté into a shallow bowl, garnish with dill sprigs, if using, then cover, cool and chill for at least 1 hour.

4. Keep in the fridge for up to 2 days and serve with crispbreads or your favourite crudités.