Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

Name: Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 stick / 4 oz / 120 g unsalted butter (, roughly chopped); 1 eschallot ((golden shallot), finely diced (Note 1)); 1 g arlic 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)

An elegant starter that is fast, easy and affordable. Use it as a dip or serve like a spread. Make sure to get whole smoked trout from the seafood shop with the skin on, not the vacuum sealed or canned portions. It's far cheaper and the flesh is much juicier and flavoursome. This recipe is adapte...

⏱️ 10 menit 🔪 Persiapan: 5 menit 🔥 Masak: 5 menit 📊 Mudah 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Smoked Trout Dip / Potted Smoked Trout (le Budget le Gourmet)

Foto: RecipeTin Eats — Nagi | RecipeTin Eats

Bahan-bahan

4 porsi

1 stick / 4 oz / 120 g unsalted butter (, roughly chopped)
1 eschallot ((golden shallot), finely diced (Note 1))
1 g arlic 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)

Langkah-langkah

Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
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.
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.
Pour the shallot butter mixture into the bowl with the trout.
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).
Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
Pour over the reserved butter until the top is covered.
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).
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.
Serve with fresh or toasted bread.