Hot smoked trout and green butter

Method

1. First blanch the parsley. Throw it into a pan of boiling water and drain immediately. Allow to cool, then thoroughly wring out with your hands, removing all excess moisture.
2. Chop the parsley, sorrel and anchovies very finely, until you almost have a paste. Gently mix with the butter, nutmeg and seasoning until fully incorporated (use a mini food processor if you have one).
3. Spoon into ramekins and serve with the smoked trout and toast. If making the butter in advance, soften at room temperature for 1 hour. Alternatively, use the butter to served with grilled meat or fish. Salmon is perfect, as is leg of lamb.