As seen on Neven Maguire's Christmas Special
- 200 g carton kilbeg soft cream cheese
- 1 tblsp finely diced radish
- 1 tblsp snipped fresh chives
- 2 tsp creamed horseradish
- 1 tsp finely diced cucumber (peeled and seeded)
- 1 tsp prepared english mustard
- 3 x 200 g packets cold smoked trout slices (such as goatsbridge)
Pickled Cucumber Salad:
- 4 tblsp rice wine vinegar
- 2 tblsp caster sugar
- 0.5 small cucumber, peeled,
- halved and seeded
- trout caviar (optional), to garnish
- fresh tiny dill sprigs, to garnish
- To make the pickled cucumber salad, place the vinegar in a bowl and stir in the sugar and a pinch of salt to dissolve. Pare the cucumber into thin slices on a mandolin and toss to coat in the brine. Cover with clingfilm and set aside for at least 10 minutes.
- Meanwhile, mix together the cream cheese, diced radish, chives, horseradish, diced cucumber, mustard and a little pepper in a small bowl. Reserve 12 of the best slices of the trout.
- Finely chop the remainder and add to the cream cheese mixture.
- Lay 6 slices of smoked trout on a large piece of clingfilm, then spoon half of the cream cheese mixture down the centre. Roll the smoked trout over to enclose the filling and make a sausage shape.
- Wrap tightly in the clingfilm and chill for 10 minutes while you use the rest of the ingredients to make another roll. When ready to serve, trim off the ends of each smoked trout and cream cheese roll and then cut into 6 even-sized slices.
- Arrange 3 slices on each plate and garnish with the trout caviar, if using, and tiny dill sprigs. Put a small mound of the pickled cucumber salad to the side of each one to serve.
This can also be served as a canapé or it would make an excellent starter for a dinner party, as it can all be prepared well in advance. You could also use smoked salmon, but I particularly like the taste of smoked trout, which is more subtle and often less salty than smoked salmon.