Potted trout with dill cucumbers


  • Serves 6 people

  • 1 fennel bulb
  • 1 litre (4 cups) fish stock
  • 1 rainbow trout (about 350gm)
  • 125 gm smoked rainbow trout, flaked
  • 2 tbsp crème fraîche
  • 1 tbsp finely chopped dill
  • ½ tsp wholegrain mustard
  • Juice of 1 lemon
  • To serve: crusty bread
  • Dill cucumbers
  • 500 gm baby cucumbers (see note)
  • 250 ml each white wine vinegar and rice wine vinegar
  • 250 gm white sugar
  • 6 dill sprigs
  • 2 each star anise and cloves
  • ¼ tsp (about 12) coriander seeds
01   For dill cucumbers, halve cucumbers lengthways, place in colander, scatter with salt and set aside to drain (30 minutes). Rinse under cold water and place in a non-reactive container. Bring vinegars, sugar, dill, spices and 250ml water to the boil in a saucepan over medium heat. Pour over cucumbers, cover and refrigerate (at least 1 hour).
02   Coarsely chop half the fennel and bring to the boil with fish stock in a large wide saucepan over medium heat. Add fresh trout, simmer for 1 minute, remove pan from heat, cover and set aside until cool enough to handle (1 hour). Drain trout (discard fennel), coarsely flake flesh (discard skin and bones) and place in a large bowl with smoked trout. Finely dice remaining fennel and add to trout with crème fraîche, dill, mustard and lemon juice. Stir gently to combine, season to taste, spoon into serving dishes and serve with dill cucumbers and crusty bread.
Note If baby cucumbers are unavailable, substitute small Lebanese cucumbers.

This recipe is from the February 2012 issue of Australian Gourmet Traveller.
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