Ingredients

• 400 g cooked trout fillets
• 125 g softened butter
• 2 tbsp crème fraîche
• 1 tbsp lemon juice
• 1 tbsp chopped chives
• 1 tbsp fresh dill
• 1 tsp Dijon mustard
• 1 Salt and pepper

Instructions

1. 1

   Flake the cooked trout, removing skin and bones.

2. 2

   Mix the softened butter, crème fraîche, and mustard.

3. 3

   Stir in the fish, lemon juice, chives, and dill.

4. 4

   Season to taste.

5. 5

   Press into ramekins or a jar.

6. 6

   Refrigerate for at least 2 hours.

7. 7

   Serve on toast with pickles.