Potted trout with toasted baguette

AT A GLANCE

  • Serves 4 people

Potted trout is lovely served straight away, but it's even better with time overnight in the fridge. It will keep for about a week, so make a double batch - eat one now and the other later in the week.

  • 120 gm butter, coarsely chopped
  • 1 golden shallot, finely diced
  • 1 garlic clove, finely chopped
  • Finely grated rind and juice of 1 lemon, or to taste
  • 500 gm piece of smoked trout, coarsely flaked (skin and bones discarded)
  • Pinch of ground cayenne
  • 120 gm crème fraîche
  • 1 tbsp pouring cream
  • ¼ cup coarsely chopped dill
  • 2 tbsp finely chopped chives
  • To serve: toasted baguette, salmon roe and cornichons
01   Heat butter in a small saucepan over medium-high heat, pour off two-thirds into a bowl and set aside. Add shallot, garlic and rind to butter in pan and sauté until tender (2-3 minutes). Transfer to a bowl, add trout and cayenne, mix lightly to combine and season to taste.
02   Whisk crème fraîche, cream and juice in a separate bowl to combine, gently stir into trout mixture with herbs, then season to taste. Spoon into jars or ramekins, pour over enough reserved melted butter to cover with a thin layer and freeze until just set (5-10 minutes), then refrigerate until required. Serve with toasted baguette, salmon roe and cornichons.

Topics:

SEAFOOD, CHIVES, ENTREE, SPRING, FAST, DILL, FISH, FRENCH, CREME FRAICHE, TROUT

Recipe:

EMMA KNOWLES

Photography:

JOHN PAUL URIZAR

Styling:

VANESSA AUSTIN , EMMA KNOWLES

FEATURED IN

Oct 2014

Oct 2014

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