Smoked trout and horseradish pate

Christmas is characterized with high stress levels. It is recommended to keep starters simple. The easiest and stylish Christmas starters are those that are prepared ahead of time and or warmed when ready to be served.

Smoked trout and horseradish pate

• Servings: 4
• Preparation time: 5 minutes
• Price: $ 0.99 a portion
• Nutritious Value: 477 kcals, 21g fat, 11g sat, fat a portion
• Note: Not suitable for freezing

Ingredients

• 140g soft cheese
• 1 teaspoon cream horseradish (from a jar) finely grated rind and juice of half a lemon
• tablespoon finely chopped dill, plus extra fronds, finely chopped, to serve
• 2 smoked trout fillets, flaked
• 500g rye bread, sliced, to serve
• 1 little gem lettuce, leaves

How to prepare:
Make the pate

1. Mix together the soft cheese, horseradish, and lemon rind and juice until smooth. Season.
2. Add the chopped dill and trout, removing any bones or skin as you go. stir well and season (you can make this up to 2 days ahead and chill in the fridge).
3. To serve, scatter over some dill fronds and sprinkle with black pepper and serve with the rye bread and lettuce leaves
4. serve with Apple salad pots