Trout with egg, celery and caviar sauce and poppyseed crisps

Trout with egg, celery and caviar sauce and poppyseed crisps

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  • 6 Servings
  • Capable cooks

Special occasions call for special food and these beautiful trout and caviar sauce topped filo crisps will be the talk of the town.

Featured in
Starters recipes, Cooking for a crowd


  • 1 lemon, halved
  • 3 x 400g whole rainbow trouts, cleaned
  • 80ml (1/3 cup) extra virgin olive oil, plus extra, to brush
  • 2 sheets fresh filo pastry
  • 2 teaspoons poppyseeds
  • 4 hard-boiled eggs, shelled, chopped
  • 3 small inner stalks of celery with leaves, finely chopped
  • 2 tablespoons small capers
  • 200ml creme fraiche
  • 2 tablespoons Sterling caviar (see note), Avruga or salmon roe
  • 1 cup picked watercress sprigs


  • Step 1
    Preheat oven to 190°C. Juice lemon, then coarsely chop juiced halves and place in trout cavities. Season inside and out. Place trout in an oiled roasting pan, drizzle with 1 tablespoon oil, then bake for 20 minutes or until just tender. Cool.
  • Step 2
    Meanwhile, stack filo sheets, brushing between layers and on top with oil, scatter with poppyseeds and sea salt, then cut into 12 rectangles. Place on a baking paper-lined oven tray and bake for 3–5 minutes or until golden. Cool.
  • Step 3
    Combine eggs, celery, capers, creme fraiche, caviar and 2 teaspoons lemon juice in a bowl and season.
  • Step 4
    Combine remaining lemon juice and oil and season.
  • Step 5
    To serve, flake trout into large pieces (discard skin and bones). Place a filo rectangle on each plate, top with egg and caviar sauce, trout and a filo rectangle. Toss watercress with a little vinaigrette and place to the side.


  • 2155 kj


  • 41g

    Fat Total

  • 15g

    Saturated Fat

  • 1g


  • 33g


  • 266mg


  • 333.64mg


  • 2g

    Carbs (sugar)

  • 5g

    Carbs (total)

All nutrition values are per serve


Sterling brand American farm-raised white sturgeon caviar is available to order from Simon Johnson. Avruga is a Spanish caviar substitute made from herring roe. Available from selected delicatessens.

  • Author: Sophia Young
  • Image credit: Petrina Tinslay
  • Publication: Vogue Entertaining + Travel



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