Smoked Trout Pâté on Cucumber Rounds

• 6 oz (170 g) fillet smoked trout (hot-smoked, skin and any pin bones removed)
• 1/3 cup plain Greek yogurt (thick, full-fat)
• 1 tbsp prepared horseradish (start with 2 tsp if yours is fiery)
• 1 lemon (zested, then juiced (about 1 tbsp juice))
• 1 tbsp olive oil (extra-virgin)
• 2 tbsp, chopped fresh dill (divided)
• 1/4 tsp black pepper
• 2 medium cucumber (cut into 1/2-inch rounds (about 24))

Instructions

1. Flake the trout into a bowl, discarding the skin and feeling for any stray bones.
2. Add the yogurt, horseradish, lemon zest and juice, olive oil, pepper, and half of the dill.
3. Mash with a fork for a rustic spread, or pulse 6 to 8 times in a food processor for a smooth pâté.
4. Taste and adjust the horseradish and lemon; smoked trout is already salty, so you probably will not need any extra salt.
5. Chill the pâté for 20 minutes if you have time, so it firms up and the flavors blend.
6. Cut the cucumbers into 1/2-inch (1 cm) rounds and pat them dry with a paper towel.
7. Spoon a heaped teaspoon of pâté onto each round and scatter with the remaining dill.

Tips

• No cucumber? Pile the pâté on seed crackers, rye crispbread, endive leaves, or thick radish slices.
• Pregnant readers are usually advised to avoid refrigerated smoked fish because of Listeria risk. Mash 2 tins of well-drained sardines or canned wild salmon in its place.
• The pâté keeps 2 days covered in the fridge. Assemble the rounds only when you are ready to serve, or they weep.
• Thin the leftovers with a spoonful of yogurt for a dip, or stir them through warm potatoes or scrambled eggs.

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