Serves 6

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

Looking for more delicious recipes from Country Homes & Interiors? Why not try this simple duck breasts with thyme and juniper dish, or for dessert, this ginger panna cotta?