Total Time
45mins
Prep 45 mins
Cook 0 mins

A bit extravagant but well worth it.

Ingredients Nutrition

Directions

  1. Skin and fillet the smoked trout ensuring you remove all the bones.
  2. Roughly flake two of the fillets in the bowl of a food processor, reserving the remaining two for later.
  3. Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper.
  4. Pulse to combine.
  5. Transfer the mixture to a bowl and flake in the remaining trout fillets.
  6. Fold in the sour cream, add the chives and stir well to combine.
  7. Check the consistency, adding more lemon juice if required.
  8. Place a spoonful of the pate on each serving plate with a large handful of watercress and wedge of lemon.
  9. Serve with crusty bread.