Smoked fish pâté

Serves 4

Oily fish is good for us because it is rich in an essential fatty acid known as Omega-3 and this recipe is a delicious way of getting a really healthy helping. The wholemeal bread gives a wonderful nutty flavour and it's the perfect accompaniment when toasted.

Ingredients

3 medium slices Brace's wholemeal bread
1 tablespoon fresh mixed parsley and chives, chopped
1 medium clove garlic, peeled
100g low-fat cream cheese
2 tablespoons low-fat natural yoghurt
200g smoked trout fillets
Freshly ground black pepper

To serve:

Watercress 1 lemon

Instructions

Preparation time: 10 minutes
Cooking time: 4 minutes

Break up one slice of bread, place in a blender with the herbs and garlic and process to form breadcrumbs.
Add the cream cheese, yoghurt, ¾ of the trout fillets and a few twists of the black pepper.
Now process until quite smooth. Break the remaining trout into small pieces and gently stir into the mixture. This will give the pâté a varying texture.
Spoon into little pots such as ramekins or arrange directly on to a plate.
To make the curly toast, remove the crusts from the bread and toast under the grill until golden on both sides. Carefully cut through each one to make four very thin complete slices.
Now cut each one into two triangles, place under the grill again and toast until golden.
Dress the pâté with the toast; add some fresh watercress and a wedge of lemon - it tastes as good as it looks.