Smoked trout pots
- 09.03.2017
- 1 752
"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
Recipe «Smoked trout pots» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 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.
Ingredients:
- 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
Instructions
- 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).
- Add crème fraîche, mayonnaise, garlic, dill and lemon juice. Fold gently to combine, adding extra lemon juice, if needed. Season with salt and pepper.
- 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.
- 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.
- Arrange extra dill sprigs on each pot. Serve with toasted baguette slices, lemon wedges and pickled dill cucumbers.