Smoked trout spread served with home crisp Melba toast

Courtesy Chef Jackie Cameron

Makes about 360 g

Ingredients

Flake the trout into small pieces (chef’s note: when using trout lightly pan sear in butter to allow easy flaking).
Add the garlic, fennel, chives, lemon juice and onion to the trout.
Finish with the cream cheese, cream amount and optional horseradish crème.
Season and serve with Melba toast (chef’s note: use stale bread or freeze your bread overnight. This will make slicing quick and easy.
Once sliced, place into an oven on a low heat to allow even drying out until crispy.)