Potted Trout is easy. It performs well as a starter ( we served with Watercress and Cheese Scones), main course, or a great picnic dish. 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.
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.
- 2 Fillets Smoked Trout
- 2 Fillets Fresh Trout
- 1 Whole Lemon ( Zested and Squeezed)
- 1 Handful Flat Leaf Parsley ( Chopped)
- 1 pinch Mace (to Taste)
- Ground black pepper and sea salt to taste
- 500 gms Salted Butter
Take equal quantities of cooked fresh trout and smoked trout.
Fry off the fresh trout in a little butter until cooked through and allow to cool.
Mash both the fresh and smoked trout and mix them together with some mace to taste
Add some black pepper, lemon zest, and lemon juice and then add some melted butter (generous quantity).
Squashed it into the dish and poured some more butter without the milk residue over it. This will seal the mixture into your pot.
Set it in the fridge the night before to let the flavors mix.
Potted Trout works really well as a starter served with toast or crackers. It also can work well as a simple lunch.
Winchester being Trout County this is a fairly easy dish to shop for at Farm Stalls and direct from the Fisheries.
We were lucky enough to be invited to a friend of a friends house when we had to pick him up in Hastings. Fabulous ultra modern house overlooking the English Channel. Our friend husband was very prude of his wine cellar so we ended up being totally spoiled.
Potted Trout works really well as a starter served with toast or crackers. It also can work well as a simple lunch. Our friend’s friend served with mash potato and slow roasted tomatoes with oregano. Its also great for a picnic as the flavours are really warm and summery.
A Chablis has to be the Queen of the Northern Hemisphere. Christophe et Fils Chablis 2017 ticks all the boxes. Great lemon and apple flavours. Lovely mineral quality. Long finish with great raciness.
It’s a classic with most fish dishes, but it has enough body and strength to stand up to a little bit of chicken tandoori if you have a taste for it. Available from Naked Wines