Quick-Pickled Fennel & Dill Salad with Smoked Trout Pâté

Method

1. Set the oven to 150°C/300°F/gas mark 2.
2. Mix together the cream cheese, horseradish, zest of 1 lemon and juice of ½ lemon; season accordingly with salt and black pepper (you can be liberal with the black pepper – depending on personal taste). Once all have been mixed together, flake in the smoked trout be careful about any bones or missed skin. Fold together using a spatula to save breaking up the trout. Spoon into separate serving dishes or 1 dish, cover with cling film and refrigerate until needed.
3. Clean the fennel bulb, removing any tough dirty outer leaves and trimming the top. Using a mandolin or a sharp knife; carefully cut thin shavings from the fennel bulb. 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.
4. Whilst the fennel is cooking; cut the sourdough rolls into thin slices, cutting on a slight angle to create more surface area. 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 until they have dried out and are golden brown and crispy. Remove from the oven and let cool slightly.
5. After 15 minutes the fennel should be lightly pickled, drain any remaining liquid away, add the dill tips and stir to combine.
6. Serve the pate straight from the fridge (remembering to remove the cling film) accompanied by the crisp sourdough slices and the refreshing pickled fennel salad.