No cooking required for this classic pâté. Make in advance and keep in the fridge before serving as a dinner party starter or light lunch.
Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice.
Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill.
Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper.
Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough.
