240g smoked trout
2 to 3 tbsps creamed horseradish
Zest of 1/2 lemon and juice of 1 lemon
Salt and freshly ground white pepper
For the relish
2 tps Zest and juice of 2 lemons
2 cooked beetrootmall bunch flat-leaf parsley
2 tsps red wine vinegar
French bread and watercress to serve
Step 1) Put the smoked trout and horseradish in a blender. Add lemon zest and juice and season with a little white pepper. Whizz until the mixture comes together and becomes smooth. Spoon into ramekins and chill.
Step 2) For the relish, chop the dill and mix with beetroot and vinegar, and season.
Step 3) Cut 24 thin slices from the French bread, toast and serve with the pate and relish alongside. Garnish with watercress for contrast.
Recipe by Emma Marsden