This pâté is a lot cheaper to make than a smoked salmon pâté and is perfect for serving as a starter at a dinner party or as a quick, simple lunch. Serve it with toast, melba toast or even pitta chips.
- 250g smoked trout fillets, skinned and boned
- 100ml double cream
- 100ml soured cream
- 2 tbsp. freshly chopped dill
- 1 tbsp. capers, drained and chopped
- Salt and pepper
1. Flake the trout fillets into a bowl. Mix with the double cream, soured cream, dill and capers. Transfer to two ramekins and cover well, leaving at room temperature to serve.