Smoked trout and horseradish pâté

Serves 4

Ingredients:

250g packed skinless hot-smoked trout
6 tbsp Greek yoghurt
finely grated zest of a lemon
1-2 tbsp hot horseradish sauce
freshly ground black pepper

Preparation:

Place the trout, yoghurt, lemon zest and horseradish sauce in a food processor. Season with a little ground black pepper.
Blend for 10 seconds, then remove the lid and push the mixture down with a spatula. Replace the lid and blend until the mixture forms a smooth, thick paste.
Remove the blade and spoon the pâté into a small dish. Eat at once, or cover and chill for up to 24 hours before serving.
Serve with hot wholegrain toast or rye crackers, lemon wedges for squeezing and salad to garnish.

Tips:
 You can use any hot-smoked fish. Mackerel and salmon are good alternatives. Just keep the basic quantities the same.

Notes:
Adding horseradish gives the pâté a kick and cuts down on the need to add salt. Adults should eat a maximum 6g of salt (2.4g sodium) per day.