Smoked Fish Spread

• 9 oz (250g) smoked trout or hot-smoked salmon, filleted and skinned
• 6 oz (170g) whipped cream cheese
• 1 tbsp fresh lemon juice
• 1 tsp prepared horseradish, or more to taste
• Freshly ground pepper
• Pinch of paprika, for garnishing
• Food processor

1. Cut the smoked fish into 1in (5cm) pieces.
2. Place in a food processor and add the cheese, lemon juice, and horseradish.
3. Pulse until smooth.
4. Season with pepper and more horseradish if you wish.
5. Cover and refrigerate until chilled, at least 1 hour and up to 24 hours.
6. Transfer to a serving bowl and sprinkle with paprika.
7. Good with melba toast, toasted slices of whole-grain bread, or chunks of baguette.
8. Variation:
9. Smoked Eel Spread: Try making the spread with smoked eel, a traditional Dutch delicacy.

trout, cream cheese, lemon juice, horseradish, freshly ground pepper, paprika, processor

Taken from www.cookstr.com/recipes/smoked-fish-spread (may not work)