Smoked Organic Seafood Pâté served with Crackers


  • 450g smoked organic trout, mackerel or salmon fillets
  • 75g cream cheese
  • 75g crème fraîche
  • 1-2 tablesp. creamed horseradish
  • Dash of Tabasco sauce
  • Juice of ½ a lemon
  • Salt and freshly ground black pepper


Remove the skin from the fish and discard any bones, then break up the flesh into a bowl.Add the cream cheese, crème fraîche, one tablespoon of the horseradish, the Tabasco and lemon juice.Mix thoroughly until well combined, then taste and add the remaining horseradish, if liked.Season and transfer to a serving bowl.

Serving Suggestions

Set the bowl of pâté on a platter and add a selection of crackers.