Smoked trout pots

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Smoked trout pots

(2) Rate it

  • 6:15 Prep
  • 8 Servings
  • Capable cooks

“These pots are one of my favourite standby starters for special occasions. They’re 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

Featured in
Christmas finger food, Finger food

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 tablespoons finely chopped fresh dill leaves, plus extra sprigs to serve
  • 2 teaspoons lemon juice
  • 2 baguettes, sliced
  • Lemon wedges, to serve
  • Pickled dill cucumbers, to serve

Method

  • Step 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).
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 5
    Arrange extra dill sprigs on each pot. Serve with toasted baguette slices, lemon wedges and pickled dill cucumbers.

Nutrition

  • 1887 kj

    Energy

  • 22.3g

    Fat Total

  • 9.1g

    Saturated Fat

  • 2.3g

    Fibre

  • 24.1g

    Protein

  • 83mg

    Cholesterol

  • 494mg

    Sodium

  • 36.8g

    Carbs (total)

All nutrition values are per serve

Notes

Don’t flake the trout too finely as it will flake a little more when you combine it with the other ingredients.

  • Author: Nagi Maehashi
  • Image credit: Nagi Maehashi
  • Publication: Super Food Ideas

Source: taste.com.au

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