Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 1 stick / 4 oz / 120 g unsalted butter (, roughly chopped)
- 1 eschallot (golden shallot), finely diced (Note 1)
- 1 garlic clove (, very finely chopped)
- Rind of 1 lemon (, very finely grated (yellow part only, the white part is bitter)
- 1 1/2 tbsp lemon juice
- 1 lb / 500g whole smoked trout
- Pinch of cayenne pepper
- 4 oz / 120g creme fraiche (or sub with full fat sour cream) (Note 2)
- 1 tbsp cream (full fat, not whipped)
- 1/4 cup fresh dill (, coarsely chopped)
- 2 tbsp chives (, coarsely chopped)
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Preparation
Step 1
Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
Step 2
Add the shallot, garlic and lemon rind to the pan and let it cook gently for 3 to 5 minutes until soft and translucent (it should not brown). You will only need to stir it occasionally.
Step 3
Meanwhile, remove the skin off the trout and discard. Use your hands to remove the flesh and place into a bowl, being careful to avoid the bones (you will be able to pull the flesh off the bones easily). Use a fork to flake the flesh. Discard the bones.
Step 4
Pour the shallot butter mixture into the bowl with the trout.
Step 5
Add lemon juice, cayenne pepper, creme fraiche, cream and herbs. Stir gently until well combined. Do a taste test and add salt and pepper if required. You may not need salt as smoked trout is often salty (I only add a tiny pinch).
Step 6
Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
Step 7
Pour over the reserved butter until the top is covered.
Step 8
Place in the refrigerator to set. (Note: Original recipe set to freeze it for 5 - 10 minutes first but I found that this caused the surface of the butter to crack).
Step 9
This can be served on the day you make it, but it gets even better with time. It can be made up to a week in advance.
Step 10
Serve with fresh or toasted bread.
Step 11
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