Smoked Trout Pate

I bought some beautiful smoked flakes of trout at the Farmers Market and made this pate to take to elder son next week - after making it I froze it.

Ingredients

125g/4½oz smoked trout
100g/3½oz crème fraîche or soft cream cheese
2 tsp horseradish sauce
juice of ½ lemon
To serve

slice lemon, sprig flat-leaf parsley, brown bread or toast

Method

Place all the ingredients into a food processor and whiz until smooth.
Divide between four small ramekins and decorate with a slice of lemon and flat-leaf parsley. Serve with thin brown bread or toast.

I am not a great fan of horseradish, so I stick with the lemon and add a little paprika.