Smoked Trout Pate With Attitude……

Directions

Put the ricotta cheese into a mixing bowl with the horseradish, the zest of 1 lemon and the juice from half and mix together.  Mix in most of the chopped chives, then have a taste and add a pinch of salt and pepper.  It’s very important that this mixture has attitude – it should be hot, smoky and salty, so add more horseradish or lemon juice if needed.

Flake the trout, removing any skin and bones.  Use a spatula to fold the flaked trout into the ricotta mixture gently so you have smaller bits and nice chunks.  Place into a single nice looking serving dish or several little bowls or cups, then drizzle over a little rapeseed oil and sprinkle over a few more chopped chives.  Cover with clingfilm and put into the fridge to get nice and cold.  Beautiful any time day/evening, served on hot buttered sourdough toast.........