- 250 g Scottish lightly smoked trout
- 200 ml soured cream
- 1 large gherkin
- 1 tbsp finely chopped fresh dill
- 1 tsp wholegrain mustard
- 0.5 lemon, juiced
- Griddled sourdough bread, to serve
In a bowl, mash the smoked trout with the soured cream, or pulse in a food processor to a coarse textured mixture.
Finely chop the gherkin and mix with the dill, mustard and the lemon juice. Divide the mixture between 4 x 150ml ramekins. Chill and serve with griddled sourdough bread.