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Make this using Sarson’s Lightly Seasoned Vinegar Blend.
Ingredients
- 125g smoked trout, skin removed
- 125g cream cheese
- 2-3 heaped tsp horseradish
- 1 lemon
- 2-3 sourdough rolls
- Olive oil
- Salt & pepper
- 1 small fennel bulb
- 4 tbsp Sarson’s Lightly Seasoned Vinegar Blend
- 1 tbsp of picked dill leaves
Method
- Set the oven to 150°C/300°F/gas mark 2. Mix together the cream cheese, horseradish, zest of 1 lemon and juice of ½ lemon; season accordingly with salt and black pepper.
- Flake in the smoked trout to the mixture (be careful about any bones or missed skin). Fold together using a spatula to save breaking up the trout. Spoon into a dish, cover with cling film and refrigerate.
- Clean the fennel bulb and carefully dice into thin shavings. Add the fennel to a bowl along with the 4 tbsp of Sarson’s Original Quick Pickle. Cover with cling film and leave for 15 minutes.
- Cut the sourdough rolls into thin slices and add the slices to a covered tray. Using a pastry brush, brush some olive oil evenly onto the bread with a light season of salt and pepper. Put into the oven for around 10 minutes or are golden brown and crispy. Remove from the oven and let cool.
- After 15 minutes the fennel should be lightly pickled, drain any remaining liquid away, add the dill tips and stir to combine.
- Serve the pate straight from the fridge accompanied by the crisp sourdough slices and the refreshing pickled fennel salad.
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