Smoked trout pots

Cooking Fish Smoked trout pots

"These pots are one of my favourite standby starters for special occasions. Theyre quick to prepare and look impressive - you can make them in individual sizes or do a large one to share. Smoked trout adds instant flavour and just a touch of decadence!" - Nagi Maehashi

Lables: Gluten free Lactose free Milk free Peanut free Shellfish free Tree nut free Wheat free
  1. Peel skin from trout and discard. Remove flesh, carefully discarding the fine bones. Place trout in a large bowl. Gently flake into large pieces (see notes).
  2. Add crème fraîche, mayonnaise, garlic, dill and lemon juice. Fold gently to combine, adding extra lemon juice, if needed. Season with salt and pepper.
  3. Divide mixture among 8 x 1/2-cup-capacity jars. Smooth surface. Cover with lids or plastic wrap. Refrigerate for at least 24 hours to allow mixture to set and flavours to develop.
  4. Preheat grill on high. Place 1/2 the baguette slices on a baking tray. Grill for 1 to 2 minutes each side or until toasted. Repeat with remaining baguette slices.
  5. Arrange extra dill sprigs on each pot. Serve with toasted baguette slices, lemon wedges and pickled dill cucumbers.

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2 x 350g whole hot-smoked rainbow trouts
3/4 cup crème fraîche
1/3 cup whole-egg mayonnaise
1 small garlic clove, crushed
2 tbsp finely chopped fresh dill leaves, plus extra sprigs to serve
2 tsp lemon juice
2 baguettes, sliced
Lemon wedges, to serve
Pickled dill cucumbers, to serve

Adv

Autors
Preparation time
6:15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Fish
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