Fast Recipes

Potted trout with toasted baguette

Australian Gourmet Traveller fast recipe for potted trout with toasted baguette.

By Emma Knowles
  • Serves 4
Potted trout with toasted baguette
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.


  • 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


  • 1
    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.
  • 2
    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.