Ingredients

• 225g/8oz smoked trout fillet, skinned and boned
• 2 tbsp butter, melted
• 50g/2oz fromage frais or cream cheese
• a little lemon juice
• 1 tbsp creamed horseradish
•   freshly ground black pepper
• 4 slices medium sliced white bread
•   flatleaf parsley sprigs, to garnish
•   cherry tomatoes, halved, to serve

Method

1. Place the smoked trout, butter, fromage frais or cream cheese, lemon juice, creamed horseradish and ground black pepper in a liquidiser or food processor and blend until smooth. Spoon into a serving dish and smooth firmly; cover and chill until ready to use.
2. Meanwhile, toast the bread on both sides. Cut off the crusts then, holding the toast flat, slide the knife between the toasted edges to split the bread.
3. Cut each piece of bread into four triangles and grill, untoasted side up, until golden brown and the edges curl. To serve, divide the pâté among plates, garnish with the parsley and serve with the toast and tomatoes.

Notes