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
120 gmbutter, coarsely chopped1golden shallot, finely diced1garlic clove, finely choppedFinelygrated rind and juice of 1 lemon, or to taste500 gmpiece of smoked trout, coarsely flaked (skin and bones discarded)Pinchof ground cayenne120 gmcrème fraîche1 tbsppouring cream¼ cupcoarsely chopped dill2 tbspfinely chopped chivesTo serve:toasted baguette, salmon roe and cornichons
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.
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.