Smoked Trout Pate

• 1 lb smoked trout fillets or 2 (8 ounce) whole smoked trout
• 8 ounces unsalted butter, softened
• 1 lemon, juice of
• 2 tablespoons creamed horseradish
• 1 pinch cayenne pepper
• 1 pinch of freshly grated nutmeg
• fresh ground pepper
• 7 tablespoons sour cream or 7 tablespoons creme fraiche
• 4 tablespoons chopped chives
• 2 bunches watercress
• 2 lemons, cut into wedges
• 1 loaf bread (large)

1. Skin and fillet the smoked trout ensuring you remove all the bones.
2. Roughly flake two of the fillets in the bowl of a food processor, reserving the remaining two for later.
3. Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper.
4. Pulse to combine.
5. Transfer the mixture to a bowl and flake in the remaining trout fillets.
6. Fold in the sour cream, add the chives and stir well to combine.
7. Check the consistency, adding more lemon juice if required.
8. Place a spoonful of the pate on each serving plate with a large handful of watercress and wedge of lemon.
9. Serve with crusty bread.

trout, unsalted butter, lemon, horseradish, cayenne pepper, nutmeg, fresh ground pepper, sour cream, chives, bunches, lemons, bread

Taken from www.food.com/recipe/smoked-trout-pate-38928 (may not work)