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Potted trout with dill cucumbers

Potted trout with dill cucumbers

“I was impressed by Matt Kemp’s potted trout at Montpellier in Sydney. Any chance of getting the recipe?”
Lisa McCarthy, Randwick, NSW

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To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Potted trout with dill cucumbers

Serves 6
Cooking Time Prep time 30 mins, cook 5 mins (plus draining, refrigerating, cooling)
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


1 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).
2 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.

RECIPE Matt Kemp, Montpellier, NSW PHOTOGRAPHY William Meppem STYLING Vanessa Austin & Alice Storey

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