Hot-smoked trout pâté with sweet pickles

For the pickles:

• White vinegar 715ml
• Caster sugar 6 tsp
• Cucumber 1, sliced
• Red onion 1, peeled and finely sliced

For the pâté:

• Hot-smoked trout fillets 150g
• Crème fraîche 2 tbsp
• Full-fat cream cheese 1 tsp

To serve:

• Rye bread or sourdough thinly sliced and toasted
• Freshly ground black pepper a pinch
• Paprika a pinch

1. For the pickles: sterilise a 475ml jar, then fill ¾ full with the vinegar. Add 3 tsp sugar and stir until combined. Taste to see if more sugar is needed, then add the cucumber and leave to pickle overnight. Repeat the process with the red onion.
2. For the trout pâté: place all the ingredients in a blender and gently pulse until you have a coarse paste. Don’t overdo it – you don’t want it too smooth.
3. Serve the trout pâté with toasted bread and pickles on the side. Sprinkle with a pinch of freshly ground black pepper and paprika.

Want to smoke your own trout? Follow John’s plank-smoking guide here.