Recipe: Shmear - The Jewish Chronicle

Ingredients

• 500g smoked trout fillets, flaked
• 225g unsalted butter, slightly softened
• Juice of 1 lemon
• 2 tbsp creamed horseradish
• A large pinch of cayenne or paprika
• Freshly ground black pepper
• 6 heaped tbsp sour cream
• 4 tbsp chopped dill
• 1 red and 1 yellow pepper, roasted and peeled
• 1 x 400g tin white beans (haricot or cannellini), drained
• 40g fresh white breadcrumbs
• 4 anchovy fillets
• 50ml olive oil
• Salt and black pepper, to taste
• 1 tbsp lemon juice
• A couple of drops of Tabasco
• 200g Feta cheese
• 2 spring onions
• 4 tbsp Greek yoghurt
• 2 tbsp chopped mint leaves