Serves 8 Preparation time: 15 minutes

An entree dish using your own hot-smoked trout:

A little pot of smoked trout pâté makes a very acceptable gift.

450g hot-smoked trout

225g cream cheese or low fat curd cheese

juice of l lemon

ground sea salt

ground black pepper

1 Remove the skin and bones from the trout and place the flesh, cream cheese, lemon juice and seasonings in a blender. Process until smooth.

2 Pack into individual oiled ramekin dishes. Refrigerate for at least an hour before serving.

Note Should you wish to freeze this dish, substitute half the cream cheese with melted butter, otherwise when thawed the pate will tend to crumble instead of remaining smooth.

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