Simple but impressive - Goatsbridge smoked trout & crab pate from Hartes of Kildare

For the pate: 100g goatsbridge smoked trout 50g fresh crab meat 2 tbsp Greek yogurt Juice 1 lemon Juice 1 lime Pinch cayenne pepper 1 tbsp chopped fresh coriander

This pate is incredibly simple to put together, simply tear the trout with your fingers (don't chop with a knife). Add the crab and mix until evenly combined, then add the yogurt, juice & other ingredients and fold together with a spatula. Check seasoning, but this shouldn't require any salt due to the smoked trout. Be sure it has a fresh, zesty finish to it.

Serve with some sourdough toast or soda bread for a refreshing (simple yet impressive) starter.

Serves 4