Easy Smoked Trout Pate

I sometimes find that I have left over cream cheese hanging about the fridge from another recipe and as I try to always have smoked trout or salmon in the freezer a really yummy way to use the cream cheese (that does not involve bread and marmite) is to make pate. There are more exciting recipes which I will put up here eventually but this is great a great quick starter or lovely to have with hot toast and butter on a Sunday night. It's simple, easy, quick and delicious.

Easy Smoked Trout Pate

Serves 4 (as a starter)

2 smoked trout fillets (about 125g)
50-75g cream cheese
2 tbsp lemon juice
cayenne pepper
1 tbsp horseradish
Dill

I put this in little terracotta ramekins with a sprig of dill on top if I am making for a starter and serve with home made melba toasts. If it's just for us then in a small bowl for us to share is fine. You can add as much or as little cream cheese as you like - I often add 50g and then taste and add more if I feel like it at the time. I use a pinch of cayenne pepper but I know a lot of people who would like to add more so you can do that according to your taste. You can always sprinkle a tiny bit on the top if you have some who like it hotter than others.

1. Put all the ingredients in a blender, blend until the consistency you like.

2. Very important. Taste it - add more of whatever you like.

3. Decant into ramekins or bowl, cover and put in the fridge until you need it.

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