Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Smoked trout might sound like a 1970s dinner-party favourite, but it's perfect for taking on a picnic to spread on melba toast or savoury crackers. Look out for a local smokehouse where you can buy freshly smoked trout - it's nothing like the vac-packed ones.
2 smoked trout, fillets removed, skinned and boned
Juice of half a lemon
60ml water
100g butter, melted
2tsp horseradish
100ml double cream, lightly whipped
Salt and cayenne pepper
Blend half of the trout with the water, lemon, horseradish and butter in a food processor to a coarse purée and season. Transfer to a bowl. Flake or chop the remaining trout into small pieces and carefully fold into the mixture with the double cream; taste and re-season if necessary.
Spoon into pots like ramekins or Kilner jars and leave for 3-4 hours in the fridge to set.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments