Ingredients

• 300 g flaked smoked trout
• 100 g softened butter
• 80 ml crème fraîche
• 1 tbsp lemon juice
• 1 tbsp chopped chives
• 1 tbsp fresh dill
• 1 tsp prepared horseradish
• 1 Pepper to taste

Instructions

1. 1

   Flake the smoked trout, removing any skin or bones.

2. 2

   Cream the butter with the crème fraîche.

3. 3

   Fold in the fish, lemon, herbs, and horseradish.

4. 4

   Season with pepper to taste (smoked trout is already salted).

5. 5

   Press into ramekins and refrigerate for 2 hours.

6. 6

   Serve on toasted rye bread.