Ingredients
2 x 10oz/275g smoked trout (skinned and boned)
2 tbsp/30 ml lemon juice
4tbsp/60 ml single cream or cream cheese of your choice*
ground black pepper
pinch ground mace
125g butter
1. Put the trout flesh in a food processor
2. Add the butter, lemon juice, cream, pepper and mace and blitz for 30 seconds or until smooth.
3. Chill before serving.
*You can use regular cream cheese, curd cheese, cottage cheese, ricotta, or any other cream cheese of your choice instead of cream.
Recipe supplied by British Trout Association