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


  • 75g / 2½oz smoked trout

  • 25g / 1oz watercress

  • 1 tbsp horseradish sauce

  • 25g / 1oz butter

  • ½ lemon, juice only

  • 1 tbsp olive oil

  • 25g / 1oz walnut pieces

  • 1 tbsp Greek-style yoghurt

  • Lemon zest


  • 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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