A quick and easy starter to wow your guests.
Ingredients
Serves 4
- 150g Goatsbridge Smoked rainbow trout
- 50g Goatsbridge Barbequed rainbow trout
- 200g soft cream cheese (such as Killowen Farm)
- 1 heaped tbsp creme fraiche
- Juice ½ lemon
- Zest of ½ lemon
- Small bunch of fresh chives, very finely chopped
- Small bunch of fresh dill, very finely chopped
- 1 x 85g pot Goatsbridge rainbow trout caviar, to serve
- Toasted sourdough, to serve
- Sea salt and freshly ground black pepper
Method
- Chop the smoked trout into small pieces.
- Add the trout, cream cheese, creme fraiche and lemon juice into a food processor. Blitz to your liking.
- Transfer to a bowl and stir in the herbs, followed by the lemon zest, and mix well.
- Chill until needed.
- Spoon into individual glasses and top with a small amount of caviar and sprig of dill.
- Serve alongside some toasted sourdough.
