The brilliantly simple, idea of making smoked fish into a paste to spread on toast originated in Great Yarmouth, home of the bloater. The method is suitable for many other types of smoked fish and here trout is blended with lemon juice, butter and cream to make a rich pate.
2 smoked trout, each weighing about 275 g (10 oz), skinned and boned
50 g (2 oz) butter, softened
30 ml (2 tbsp) lemon juice
60 ml (4 tbsp) fresh single cream
pinch of ground mace
cucumber and lemon slices, to garnish
1. Put the trout flesh in a blender or food processor.
2. Add the butter, lemon juice, cream, pepper and mace and blend together until smooth.
3. Divide the pate equally between 4 ramekin dishes. Chill for 1 hour before serving. Garnish with cucumber and lemon slices.
Serve accompanied with fingers of wholemeal toast.