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Smoked Trout and Watercress Pate

This chic starter is a doddle to make, and something to really enjoy in spring when watercress is at its peak.



  • 1.

    Blitz the trout, watercress, horseradish, butter, lemon juice, lemon zest and olive oil in a food processor until smooth. Divide half the mixture between two chef's rings, each placed on a separate plate.

  • 2.

    Sprinkle over a few walnuts, and top up with the remaining trout mixture. Spoon over the Greek-style yoghurt, chill for a few minutes, then carefully remove the chef's rings. Garnish with watercress.

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Smoked Trout and Watercress Pate.


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