Trout Pâté with Crème Fraîche, Lemon Zest & Dill
This pâté is one of those things that looks impressive but comes together in minutes. We always have smoked trout at the store, and turning it into a pâté is one of the loveliest things you can do with it. The crème fraîche keeps it light and a little tangy, the lemon zest lifts everything, and the dill gives it that classic smoked fish flavour combination that just works. We love serving this spread on little toasts or crackers for a crowd – it's always one of the first things to disappear. Make it ahead and keep it in the fridge; it actually gets better as it sits. Trout Pâté with Crème Fraîche, Lemon Zest & Dill Serves 6–8 as...