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.