Rökt öring & pepparrotspâté
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Rökt öring & pepparrotspâté

Vispa ihop den här fiskdippen med het och pigg mussotston, cream cheese, citron och dill - perfekt för en sista-minuten-partyrätt

⏱️5 min
🍽️4 portioner
2.5
🇬🇧 Brittisk🥄 Förrätt

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Put the cream cheese, horseradish, and lemon zest and juice in a bowl, and mix together until smooth. Season.
  2. 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 pâté will keep in the fridge for up to 2 days. Serve garnished with dill fronds and sprinkled with cracked black pepper. Eat with rye bread and lettuce leaves.