Smoked trout p芒t茅
No cooking required for this classic p芒t茅. Make in advance and keep in the fridge before serving as a dinner party starter or light lunch.
By Brian Turner
From A Taste of Britain
Ingredients
- 30g/1oz butter, softened
- 1 tbsp horseradish sauce
- 110g/4oz cream cheese
- 450g/1lb smoked trout fillet, skinned
- salt and freshly ground black pepper
- 2 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 3 tbsp olive oil
- 1 tbsp chopped fresh chives
- 1 baby gem lettuce, quartered
- 录 cucumber, diced
- 4 slices sourdough, toasted, to serve
Method
Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice.
Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.
Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper.
Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the p芒t茅 and toasted sourdough.
