2 tbsp horseradish cream
2 tbsp baby capers drained
3 sprigs of dill + extra for garnish
1 bunch of chives, reserve a little for garnish
Zest of 1 lemon, and juiced
400g cream cheese, brought to room temperature
1 whole hot smoked trout, skin and bones removed and meat flaked
6 slices cold smoked salmon (or trout), chopped finely
6 slices cold smoked salmon (or trout)
Pumpernickel, to serve
In a food processor finely chop the capers, cornichons, herbs and zest. Add the cheese and horseradish and blitz and smooth and well incorporated.
Combine the chopped cold smoked salmon with the hot smoked trout.
Line a small spring-form with cling film; allowing excess cling film to overhang the sides. Add a thin layer of the cold smoked salmon and spread out evenly. Now add the half the cream cheese mixture and spread out to completely cover the salmon. Add a layer of half of the salmon and trout mixture. Repeat the process. Cover with overhanging cling film and gently press down on the layers. Chill in the fridge for 2-3 hours.
To serve unwrap the dip and flip onto a round plate, carefully peeling off the bottom layer of cling film. Garnish with extra herbs and serve with pumpernickel.