Season: All Year Round 

Special Smoked Trout Pate

Serves: 24

225g cream cheese, softened

125ml soured cream

4 tablespoons double cream

1 tablespoon lemon pepper

1 teaspoon dried dill

4 tablespoons chopped spring onions

225g smoked trout, flaked


  1. Stir together the cream cheese, sour cream, double cream, lemon pepper and dill in a bowl until smooth.
  2. Fold in the spring onions and smoked trout until evenly mixed.
  3. Refrigerate 1 hour before serving.

Tip: Serve with crackers, crostini or crusty bread.