Eleanor Maidment’s smoked trout pâté on charcoal crackers recipe

Either hot smoked trout or salmon works well in this very simple pâté.

trout pate
Matt Russell

MAKES ABOUT 20

100g soured cream
1 tsp capers, drained and chopped
1 lemon, zest and a squeeze of juice
1 spring onion, finely chopped
1 tbsp finely chopped dill, plus leaves to garnish
200g hot smoked trout or salmon fillets
About 20 charcoal crackers or wafers

  1. Combine the soured cream, capers, lemon zest, spring onion and dill in a mixing bowl. Flake in the trout and mash together with a fork. Season with salt, pepper and a good squeeze of lemon juice.
  2. Scoop teaspoonfuls of the pâté and place on the charcoal crackers. Scatter a little more dill on top and serve immediately.

GET AHEAD Make the trout pâté up to 24 hours in advance.