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A quick and easy cold fist course, full of flavour and colour. Smoked trout comes as fillets in vacuum packets.
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
6 ripe pears
Wedges of lemon to garnish
6 tablespoons French dressing
Achieving the perfect results
The paté can be made up to the end of step 3 up to two days ahead. Not suitable for freezing.
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.