Ingredients:
- 125 g cream cheese
- 2 teaspoons horseradish
- 1 lemon
- ½ bunch chives, finely chopped
- 125 g hot-smoked trout, skin removed
- Grapeseed oil
- Salt and pepper, to taste
Instructions:
In a food processor, combine the cream cheese, horseradish, the zest of one lemon, and the juice from half the lemon. Blend until smooth, then transfer the mixture to a bowl.
Stir in most of the chopped chives and season with salt and pepper to taste.
Flake the smoked trout, carefully removing any skin and bones. Gently fold the trout into the cream cheese mixture with a spatula, keeping some chunks intact for texture
Spoon the pâté into a serving dish. Drizzle lightly with grapeseed oil and sprinkle a few extra chives on top.
Cover with plastic wrap and chill in the fridge until cold, about 1 hour. Serve and enjoy!