Smoked Trout Pate

A bit extravagant but well worth it.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 1  lb  smoked trout fillets or 2 (8 ounce)  whole smoked trout
• 8  ounces unsalted butter, softened
• 1  lemon, juice of
• 2  tablespoons  creamed horseradish
• 1  pinch cayenne pepper
• 1  pinch  of freshly grated nutmeg
•  fresh ground pepper
• 7  tablespoons sour cream or 7  tablespoons creme fraiche
• 4  tablespoons  chopped chives

• To Serve

• 2  bunches watercress
• 2  lemons, cut into wedges
• 1  loaf  bread (large)

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.