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Smoked trout pots
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Prep Time:
375 minutes
Cook Time:
Total Time:
375 minutes
Impressive and easy smoked trout pots, perfect for special occasions. Can be made in individual sizes or a communal dish for sharing. Adds instant flavor and a touch of decadence.
Ingredients:
  • 2 x 350g whole hot-smoked rainbow trouts
  • 187.50 gm crème fraîche
  • 81.68 gm whole-egg mayonnaise
  • 1 small garlic clove, crushed
  • 40.00 ml finely chopped fresh dill leaves, plus extra sprigs to serve
  • 2 baguettes, sliced
  • Lemon wedges, to serve
  • Pickled dill cucumbers, to serve
Instructions:
  • Remove skin from trout and discard. Carefully separate flesh, discarding any fine bones. Place trout in a large bowl and gently flake into large pieces.
  • Combine crème fraîche, mayonnaise, garlic, dill, and lemon juice, gently folding until mixed. Add more lemon juice if desired, and season with salt and pepper to taste.
  • Divide the mixture evenly among 8 half-cup jars, ensuring the surfaces are smooth. Seal each jar with a lid or plastic wrap and refrigerate for a minimum of 24 hours to set and enhance the flavors.
  • Heat the grill on high. Arrange half of the baguette slices on a baking tray and grill each side for 1 to 2 minutes until toasted. Repeat the process with the rest of the baguette slices.
  • Garnish each pot with additional dill sprigs. Serve alongside toasted baguette slices, lemon wedges, and pickled dill cucumbers.

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