Smoked Trout Pâté

Step by step

Method

1. 1

   Heat 100g (3½ oz) butter in a small pan and when foaming, add the almonds or cashew nuts and cook gently until just golden

2. 2

   Immediately tip into a food processor and add the trout, 2 tablespoons sherry, lemon juice and horseradish and blend to a smooth purée and season.

3. 3

   Transfer to a bowl and carefully fold in the double cream. Taste and re-season if necessary.

4. 4

   Spoon into a dish or individual dishes. Melt the remaining butter and spoon a thin layer over the top of each one.

5. 5

   Sprinkle the top with extra almonds or cashew nuts and peppercorns and leave to set in the fridge.

6. 6

   Serve with crunchy scrolls of Melba toastt.