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Potted trout with toasted baguette

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.

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Oct 2014

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