Smoked trout pate with a dill garnish

This light dish is lovely for a warm summer's day, so why not add it to your BBQ menu this July? Mix it up!

Smoked trout pate


  • Step 1

    Place the trout in a food processor with the yogurt, lemon rind and juice.

  • Step 2

    Blend until well mixed, but make sure the trout still retains some of its texture.

  • Step 3

    Add the chopped dill and lightly pulse to combine. Season with black pepper.

  • Step 4

    Place into pots or ramekins and chill well before serving. Serve with wholemeal pitas cut into strips and vegetable crudités or oat cakes.