No chives? Swap them out for chervil or parsley.
Big Love serveware
By Jamie Oliver
5 mins
Super easy
serves 8
About the recipe
This easy creamy pâté is super quick and incredibly delicious. Make it ahead of time and pop it in the fridge for a starter that looks dead impressive but couldn’t be simpler!
Recipe From
Ingredients
300g cream cheese
3 heaped teaspoons jarred horseradish
1 large lemon, plus extra wedges to serve
½ a bunch of fresh chives (10g)
300g hot-smoked trout, skin removed and bones removed (ask your fishmonger), from sustainable sources
extra virgin olive oil
SHOP JAMIE’S SERVEWARE
Top Tip
Make this up to 2 days before serving, then cover and store in the fridge until needed.
Method
- Place the cream cheese and horseradish in a large bowl. Finely grate in the zest of ½ the lemon, then squeeze in all of the juice. Finely chop and stir in most of the chives, then flake in the fish in nice chunks.
- Use a spatula to fold the mixture together gently. Taste and season to perfection with sea salt and black pepper, then add 1 tablespoon of extra virgin olive oil – you want it to have a bit of attitude, with a good balance of spicy, smoky and salty flavours, so add a little more horseradish or lemon juice, if you think it needs it.
- Sprinkle over the remaining chives and finish with an extra drizzle of oil, if you like. Cover and place in the fridge until needed.
- Transfer the pâté to a Dreamy Dessert Dish or nice bowl, and serve with hunks of crusty bread and lemon wedges, for squeezing over.
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