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200 g smoked trout ribbons
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200 ml Crème Fraiche
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200 g Cream cheese
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juice of ½ to 1 lemon (depending on size)
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Maldon salt & black pepper
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20 g fresh dill, finely chopped
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3 medium sweet & sour gherkins /pickles, finely chopped
- Prepare all the ingredients as described.
- Mix everything together except for half the dill & the chopped pickles.
- Taste mixture and adjust to your preference.
- Scoop into bowls and top with the remaining chopped dill and the chopped pickles.
- Refrigerate until served.