Smoked trout & horseradish pâté

Ingredients

• 140 g cream cheese 
• 1 tsp creamed horseradish 
• 0.5  lemon zest 
• 1 tbsp optional: dill finely chopped
• 2 fillet trout smoked
• 500 g cocktail rye bread sliced
• 1  baby gem lettuce separated

Equipment

• bowl

Directions

1. Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
2. Add the chopped dill and flake in the smoked trout, removing any bones or skin as you go. Stir well to combine and add more seasoning to taste. The pt will keep in the fridge for up to 2 days.
3. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.