A quick and easy cold fist course, full of flavour and colour. Smoked trout comes as fillets in vacuum packets.
Serves 6
100g (4oz) soft butter 175g (6oz) full fat cream cheese 1 tablespoon creamed horseradish from a jar Juice of ½ a lemon 300g (10oz) trout fillets A few drops of Tabasco 25g (1oz) fresh watercress plus more for garnish Lambs lettuce 6 ripe pears Wedges of lemon to garnish 6 tablespoons French dressing
Achieving the perfect results
Preparing ahead The paté can be made up to the end of step 3 up to two days ahead. Not suitable for freezing.
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