450g/1lb smoked trout fillets or 2 whole smoked trout (225g/8oz each)
225g/8oz unsalted butter, softened
juice of 1 lemon
2 tbsp creamed horseradish
large pinch of cayenne pepper
large pinch of freshly grated nutmeg
freshly ground black pepper
105ml/7tbsp sour cream or crème fraiche
4 tbsp chopped chives
To Serve:
2 bunches watercress
2 lemons cut into wedges
1 large loaf bread
Skin and fillet the smoked trout ensuring that you remove all the bones. Roughly flake two of the fillets into the bowl of a food processor, reserving the remaining two for later.
Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper. Pulse to combine.
Transfer the mixture to a bowl and flake in the remaining trout fillets. Fold in the sour cream, add the chives and stir well to combine. Check the seasoning, adding more lemon juice if required.
Place a spoonful of the pate on each serving plate with a large handful of watercress and a wedge of lemon. Serve with crusty bread.
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