Smoked Trout Pate with Scottish Oatcakes

450g smoked trout fillets
225g unsalted butter, softened
juice of 1 lemon
2 tbsp creamed horseradish
large pinch of cayenne pepper

4 tbsp chopped flat leaf parsley
large pinch of freshly grated nutmeg
freshly ground black pepper
105ml sour cream or crème fraiche
4 tbsp chopped chives

Skin and fillet the smoked trout ensuring that you remove all the bones. Roughly flake two of the fillets into the bowl of a food processor, reserving the remaining two for later.

Add the butter, lemon juice, horseradish, cayenne pepper, nutmeg and a good seasoning of black pepper. Pulse to combine.

Transfer the mixture to a bowl and flake in the remaining trout fillets. Fold in the sour cream, add the chives and parsley, stir well to combine. Check the seasoning, adding more lemon juice if required.

For the oatcakes

1tbsp bacon fat

100g medium oatmeal

A good pinch of salt

A good pinch of Bicarbonate of soda

Tepid water to mix

Melt the fat and add to the dry ingredients.

Mix to a softish dough with water.

Sprinkle a little oatmeal on a board. Turn dough onto it and knead to remove any cracks.

Roll out and cut into even sized rounds.

Bake on a hot, dry griddle until the edges start to curl. Toast second side under the grill, until crisp, but not brown.