Smoked trout and crème fraîche pâté recipe

Home cook and author Julia Busuttil Nishimura knows a thing or two about cooking simple and delicious food that everybody loves.

“This is a beautifully light and bright dip that’s perfect for snacking on as you graze the afternoon away. And it’s so easy, it’ll barely take you five minutes,” says Julia.

Ingredients (Serves 6)

• 400g hot-smoked trout, flaked
• 200g crème fraîche
• Small handful of dill, finely chopped
• Small handful of chives, finely chopped, plus extra to serve
• Zest and juice of half a lemon
• 1 tsp grated horseradish
• Sea salt and pepper, to taste
• Salmon roe, to serve (optional)
• Crisps or bread to serve

Method

1. Mix the trout and the crème fraîche together in a medium bowl.
2. Stir through the herbs, lemon juice and zest and horseradish.
3. Season to taste with salt and pepper and transfer to a serving bowl.
4. Top with salmon roe, if using, some extra chives.
5. Serve with crisps or bread.

Grazing Wine Match

“Picking a drink with some versatility is best for grazing because platters are made up of lots of small dishes. Instead of pairing to each individual dish, you want something that will work across the board,” says Wine Merchant Will Slocombe from Dan Murphy’s Doncaster East.

Recommended wine match: Saint Louis de Provence by Estandon Rosé. “A fantastic introduction to Provence-style rosé, with a real freshness. It’s perfect for warmer weather because it’s really vibrant and refreshing,” says Will.

Discover more recipes, drink matches, and entertaining tips in our The Less Work, More Joy Guide to Holiday Entertaining.