This is something you can whip up in seconds! Thanks to James Martin for this recipe.

14 oz smoked trout
2 tsp creamed horseradish, optional
3 tbsp heavy cream
1 squeeze lemon juice
1 pinch black pepper

Flake the smoked trout and place in a mixing bowl with the creamed horseradish, if using, and the heavy cream.
Mash with a fork until well mixed and add a squeeze of lemon juice and season to taste with some salt and freshly ground black pepper.

Serve with hot buttered toast points!