Potted trout is lovely served straight away, but it’s even better with time overnight in the fridge. It will keep for about a week, so make a double batch – eat one now and the other later in the week.

Ingredients

120 gm butter, coarsely chopped

1 golden shallot, finely diced

1 garlic clove, finely chopped

Finely grated rind and juice of 1 lemon, or to taste

500 gm piece of smoked trout, coarsely flaked (skin and bones discarded)

Pinch of ground cayenne

120 gm crème fraîche

1 tbsp pouring cream

¼ cup coarsely chopped dill

2 tbsp finely chopped chives

To serve: toasted baguette, salmon roe and cornichons

Method

Main

1.Heat butter in a small saucepan over medium-high heat, pour off two-thirds into a bowl and set aside. Add shallot, garlic and rind to butter in pan and sauté until tender (2-3 minutes). Transfer to a bowl, add trout and cayenne, mix lightly to combine and season to taste.

2.Whisk crème fraîche, cream and juice in a separate bowl to combine, gently stir into trout mixture with herbs, then season to taste. Spoon into jars or ramekins, pour over enough reserved melted butter to cover with a thin layer and freeze until just set (5-10 minutes), then refrigerate until required. Serve with toasted baguette, salmon roe and cornichons.

Styling by Emma Knowles

Styling by Vanessa Austin

Ingredients

Method

Main

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