• Preparation time:20 minutes + chilling
  • Cooking time:25 minutes
  • Total time:45 minutes + chilling
  • Makes: 20 – 25


  • ¼ x 25g pack chives
  • Choux batter (from Martha’s basic choux pastry recipe)
  • 250g hot smoked rainbow trout fillets
  • 1 tsp creamed horseradish
  • 75ml double cream
  • 2 tbsp crème fraîche
  • 1 lemon
  • Black pepper


  1. Finely chop the chives and stir into the choux batter at step 2 of my basic choux pastry recipe. Pipe the batter into 20-25 mini éclair shapes and bake as directed.
  2. Flake the hot smoked rainbow trout fillets into a mixing bowl and stir in the creamed horseradish, double cream, crème fraîche, the finely grated zest and juice of 1 lemon. Season with a little black pepper. Beat for a few minutes until the mixture thickens, then spoon into a piping bag and chill until needed.
  3. Slice the cooled éclairs down the centre using a serrated knife and fill with the pâté. Sprinkle with a few chives and serve immediately.

Recipe and image courtesy of Waitrose & Partners and Martha Collison, Martha’s most recent book is CRAVE, published by HarperCollins.