Cold Smoked Trout Pate

Fishboxer Fishbox HQ from Muir of Ord

Ingredients

• 200g Luss Beech smoked trout
• 1 packet of cream cheese
• Juice of half a lemon
• Good pinch of dill
• Cayenne pepper, to taste (optional)

Method

1. Cut a quarter of the fish into small chunks.
2. Blitz the rest of the fish with the cream cheese and lemon juice and dill. Season to taste (the trout will already be somewhat salty).
3. stir small chunks of trout into the pate to add some texture
4. Add a pinch of cayenne, if desired and to taste. Serve on crackers or toast.
5. Can be kept in the fridge for up to 3 days 

Tip: For an extra zing add a tablespoon of Horseradish.