It’s cocktail hour: Smoked trout pâté on charcoal crackers

Either hot smoked trout or salmon works well in this very simple pâté.


Sour cream 100g

Capers 1 teaspoon, drain and chop

1 lemon, zest, and a squeeze

Finely chop 1 spring onion

1 tablespoon finely chopped dill plus the leaves for garnish

200g Hot Smoked Salmon Fillets or Trout Fillets

Around 20 charcoal crackers, or wafers

  • Mix the sored cream, capers and lemon zest in a large bowl. Add spring onion, dill, lemon zest and soured cream to this mixture. Add the trout to the bowl and mix with a fork. Salt, pepper, and some lemon juice can be added.
  • Scoop teaspoonfuls of the pâté and place on the charcoal crackers. Sprinkle a bit more dill over the top, and enjoy immediately.

GET AHEAD Make the trout pâté up to 24 hours in advance.