Smoked Trout Pâté

A simple pulse in the food processor turns four simple ingredients into a delicious pâté. Perfect for serving with crusty bread as an appetizer or as part of my favorite Sunday supper - a platter layered with cheese, bread and European butter. The zing of the horseradish butter helps balance out the richness of the pâté.

Smoked Trout Pâté with Horseradish Butter

Adapted from Good Food

Pâté

1 oz unsalted butter

Zest 1/2 lemon

160g pack smoked trout

1 spring onion, roughly chopped

Horseradish Butter

1/2 oz unsalted butter

1 t horseradish

1 t chopped parsley + a few whole leaves

Combine melted butter, zest, trout and spring onion in a food processor and blend until smooth. Place the pate in a ramekin and smooth the top.

For the horseradish butter, melt the butter with the horseradish and stir in the chopped parsley. Pour over the pâté and lay the parsley leaves on top with a few grinds of cracked pepper. Chill thoroughly to set the butter. Serve with a baguette and extra butter.