Smoked trout pate with horseradish & lemon

In the depths of the COVID lockdown, when foodies missed feeding friends and had nobody to share recipes with, South Sensation set up #eatsouth. It’s a gaggle of food fanatics who are passionate about local produce and supporting our amazing local producers.

Our latest Collection is ChalkStream Trout farmed in crystal clear water drawn from the world-famous Test and Itchen Rivers in Hampshire. These fish are fit and lean with a unique, clean taste – check out our blog.



ANNABEL WALL   #eatsouth

This pate is so quick and easy to make, but utterly delicious.

We served it with toasted homemade bread and a fennel, dill and lemon salad based on a favourite at Lime Wood in the New Forest.

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125g smoked trout

125g cream cheese

2 tsps (or to taste, depending on strength) horseradish cream

zest of one lemon

juice of half a lemon


Mix cream cheese with horseradish cream, lemon zest and juice.

Chop the smoked trout into small pieces, and stir into the cream cheese mixture.

Season to taste.

Serve with homemade toasted bread and a fresh fennel and dill salad.

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