I keep a package of smoked trout in the fridge so if the mood and the weather strikes me, I can whip up this perfect picnic food. I pull out the KitchenAid and whiz the trout up with some mascarpone, horseradish, cream, lemon zest and black pepper, grab a baguette, some cornichons, a blanket and the nearest tree for an easy, lazy lunch.

Makes 1 cup

• 4 ounces smoked trout
• 2 ounces mascarpone
• 2 tablespoons heavy cream
• 2 teaspoons prepared horseradish
• zest of half a lemon
• 1 teaspoon lemon juice
• Fresh ground black pepper to taste

1. Use a stand mixer with the paddle attachment and whip together mascarpone and heavy cream on a medium high speed for about 90 seconds.
2. Add horseradish, lemon zest and juice. Combine on a medium speed. Break up the fish into small pieces into the creamy mixture. And use a low speed to completely combine the fish into the mixture.
3. Add enough black pepper to add a little sting on the finish of the rillettes.
4. Spread the rillettes into a ramekin. Serve at room temperature.