radishes, recipes & rudi

Yield: 4

INGREDIENTS
150g smoked trout trout bellies
1 tsp Olive oil
80 g softened butter @ room temperature
Zest of lemon to taste
½ juice of one lemon
Salt for seasoning
Pepper for seasoning
1 tbsp parsley chopped
1 tbsp chopped chives

other
assorted pickles
1 country style bread

METHOD
Flake smoked trout by hand, I prefer making it this way as it keeps some texture, if you like blend in food processor.
Add the remaining ingredients and mix until everything is incorporated, don’t worry if you over work the trout and it breaks up further this is ok.
Place in a ramekin either individual or a large bowl, smooth the surface.
Chill
Serve with a country style bread and some pickles.

Note: if you do not have bread make some melba toast or serve with crackers.
For some extra richness use mascarpone or crème fraiche instead of the butter.