Neven Maguire's Smoked Trout Paté from Neven's Kilkeny Christmas.
- 150g Goatsbridge hot smoked trout, chopped
- 75g Goatsbridge cold smoked trout, chopped
- 200g (7oz) soft cream cheese
- Small bunch of fresh chives or dill, very finely chopped
- Zest of 1 lemon
- Grilled sourdough bread, to serve
- In a blender add 100g of the hot smoked trout, 50g the cold smoked trout along with cream cheese.
- Blend until smooth with a little texture.
- Transfer to a bowl and add in the remaining chopped trout.
- Add in the chopped herbs, lemon zest and stir through.
- Transfer to a jar and keep in the fridge until requred.