This trout pate is a great dip to serve with bread, crackers or crudites during the party season. Turn it into elegant canapes by spreading on blinis or toast fingers, or slices of cucumber for a gluten-free version. Make it your easy signature dish for when you ever need to ‘bring a plate’.
125g hot-smoked trout, flaked (pick out any small bones as you flake the fish, and discard the skin)
2 teaspoons chopped dill
Grated zest of 1 lemon
25ml lemon juice
1 tablespoon roughly chopped baby capers
4 tablespoons (1/3 cup) crème fraiche
Flake the trout flesh into a bowl, checking again for bones. Stir gently with the dill, lemon zest, lemon juice, capers and crème fraiche. Add a little salt and pepper, to taste. If you prefer a less textured pate, make this in a food processor and whiz briefly until smooth.
Makes about 1 cup