Either hot smoked trout or salmon works well in this very simple pâté.
MAKES AROUND 20
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.