- 1 trout fillet, skin removed
- 1 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- salt and freshly ground black pepper
- 100g/3½oz cream cheese
- pinch cayenne pepper
- 1 sprig watercress, to garnish
- toasted bread, to serve
- Place the trout fillet into a saucepan of boiling water and poach for 3-4 minutes, or until cooked through. Drain and leave to cool slightly.
- Flake the trout into a large bowl. Add the mustard, dill, salt and freshly ground black pepper, cream cheese and cayenne pepper and mix well.
- Spoon into a ramekin and place into the fridge to set for an hour, if possible.
- Garnish with a sprig of watercress and serve with toasted bread.