Give as a gift with our oatcakes and home-made potted ham.
Ingredients
- 350g boned and skinned smoked trout
- 150g full-fat soft cheese
- Juice of 1/2 small lemon
Method
- 1. Whizz the trout, cheese and lemon juice in a food processor. Spoon or pack into a jar and cover.
Chef's tip
Store in fridge for up to 3 days - you could always make it last 1 week by spooning into a jar, pressing down carefully to ensure there are no pockets of air, then sealing the top with a layer of clarified butter; once this seal is broken it will need eating quickly.