Potted Smoked Trout with Baguette Toasts
Serves: 6-8 as an appetiser
Ingredients:
- 150g hot smoked trout fillet*
- 1 pink French shallot, peeled and very finely chopped
- 1 tablespoon fresh dill, very finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon finely grated lemon rind
- 2 teaspoons Dijon mustard
- 1 teaspoon capers, finely chopped
- 100g Western Star Butter, melted
Baguette Toasts - 1/2 baguette
- 30g Western Star Butter, melted
Method:
Break trout into very small flakes using a fork, taking care to remove all small bones. Combine trout with shallot, dill, lemon juice and rind, mustard, capers, season to taste with freshly ground black pepper then stir in 80g melted butter.
Firmly pack the mixture into one or two small ramekins or bowls, top with an extra sprig of dill then pour remaining melted butter over the top. Refrigerate for at least 2 hours before serving, to develop the flavours.
For Baguette Toasts, slice baguette into paper thin slices and brush lightly with butter. Bake at 160°C for 15-20 minutes, until crisp and light golden. Cool completely and serve spread with potted trout.
Cooking Time: 15 minutes
Hints:
* Hot smoked trout is the type that has a cooked appearance (it is not warm in temperature) and can be purchased as a whole fish or in whole fillets from the deli. Cold smoked trout has the appearance of smoked salmon.
The potted trout can be made 3 days in advance and the baguette toasts can be stored in an airtight container for 1 week.
