Summary

Ingredients

• 250 g trout fillet (s), smoked
• 125 g butter, soft
• 125 g double cream cheese
• 1 tablespoon lemon juice
• 1 teaspoon horseradish with cream
• 0.25 ¼ cup parsley, finely chopped
• 0.25 ¼ cup chives, finely chopped
• salt
• Black pepper
• White bread, toasted

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Instructions

1. Mix the trout fillets, butter and cream cheese in a blender for 20 seconds.
2. Stir in lemon juice, horseradish, parsley and chives, season to taste and add a little lemon juice.
3. Makes 500 g. Keeps in the refrigerator for 4 days.