Smoked Trout and Horseradish Pate

Ingredients:

Ingredients:
6 x smoked trout fillets with bones removed
200g unsalted butter
1 x lemon
3 tbsp creamed horseradish sauce
3 tbsp sour cream
Salt and black pepper

Method:

Blend the smoked trout fillets with softened butter in a food processor until smooth.

Add lemon juice, horseradish, sour cream and seasoning and re blend.

Roll into sausage shapes with cling film.

Chill for at least 4 hours.