Potted Trout with Toasted Baguette

Allison Johnston | 15 August, 2020

            Potted Trout with Toasted Baguette


  • 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 and cornichons


  • 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.
  • 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 and cornichons.

Crab Dip is also great on a seacuterie board

*original recipe