For a classic start to your Christmas lunch, its hard to top this tasty spread.
- Remove the head, skin and bones from the smoked trout and discard (after removing the skin, the flesh will lift off the bone easily). Place the smoked trout flesh in the bowl of a food processor. Add the mascarpone, ricotta, lemon rind and lemon juice and process until smooth. Transfer the mixture to a bowl.
- Add the dill and chives and stir to combine. Spoon the trout mixture into a serving bowl and cover with plastic wrap. Place in the fridge for 1 hour to chill. Serve with melba toasts.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set