It's cocktail hour: Smoked trout pâté on charcoal crackers
Either hot smoked trout or salmon works well in this very simple pâté.
MAKES ABOUT 20
100g soured cream
1 tsp capers, drained and chopped
1 lemon, zest and a squeeze of juice
1 spring onion, finely chopped
1 tbsp finely chopped dill, plus leaves to garnish
200g hot smoked trout or salmon fillets
about 20 charcoal crackers or wafers
- Combine the soured cream, capers, lemon zest, spring onion and dill in a mixing bowl. Flake in the trout and mash together with a fork. Season with salt, pepper and a good squeeze of lemon juice.
- Scoop teaspoonfuls of the pâté and place on the charcoal crackers. Scatter a little more dill on top and serve immediately.
GET AHEAD Make the trout pâté up to 24 hours in advance.
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