2. Hot-smoked trout pâté with lemon and capers

This is a simple, moreish pâté of flaked, hot-smoked Tassie ocean trout, stirred through creme fraiche and enlivened with lemon zest and juice, chopped capers and dill.

It's not a puree - we like the mixture to have a bit of texture. With a couple of tubs of this in the fridge or freezer (it freezes and defrosts perfectly!), you'll always have a delicious nibble to serve with crispbreads or crudites (and maybe a chilled glass of Champagne or two).

Hot-smoked ocean trout, creme fraiche, capers, dill, lemon zest, lemon juice, salt, black pepper.

This makes a great dip for sticks of raw vegetables or use it to top little flat breads or crostini. A glass of Champagne or rose would go nicely also.