Smoked Trout Dip or Spread (Budget Gourmet) Recipe

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I prefer to learn luxe meals magazines so I can discover the hidden gems which are quick and simple on the pockets. Smoked trout is among the finest worth smoked fish and extensively accessible at on a regular basis supermarkets. Use it to make this fancy trying Smoked Trout Dip!

Like Smoked Salmon Pots, Smoked Trout Dip or Unfold are perfect for spreading onto crackers, crusty bread and even buttery brioche for an additional luxe contact. It may also be served as a dip for these in addition to recent, crunchy greens.

Elegant Smoked Trout Dip in a small white dish with bread on the side.

Smoked Trout Dip or Unfold

“That is a type of starters that appears posh however solely takes about 10 minutes to make. And it simply will get higher with time. You may make it as much as per week forward!”

I prefer to learn luxe meals magazines (like Gourmand Traveller) and select the recipes which are do-able and reasonably priced by “actual” individuals with “actual” budgets like me. That’s to not say that Gourmand Traveller recipes are all unrealistic. However usually they take time to make, require a sure degree of confidence within the kitchen, particular gear, or gourmand/costly substances. So I often reserve Gourmand Traveller recipes for particular occassions.

So I get a little bit of a kick out of discovering a “gourmand” recipe in Gourmand Traveller that ticks my all bins: simple, quick and reasonably priced, in addition to having the added bonus of being posh.

This recipe for Smoked Trout Dip aka Potted Smoked Trout is considered one of these finds. At first I dismissed it as “appears to be like scrumptious however costly substances”. However later that day I handed the seafood retailer and seen the worth tag for Smoked Trout. It was one of many most cost-effective gadgets there – $15/kg ($7.50/lb)! The trout is bought complete, with the pores and skin, head and tail in tact (the pores and skin peels off simply and the flesh may be very simple to take away).

Notice: I did occur to go the refrigerated seafood part on the grocery store later and seen that the vacuum seal packs of smoked trout fillets prices about 3 instances as a lot! So get it recent from the fish store should you reside in Australia. However should you occur to reside someplace the place vacuum sealed smoked trout fillets are nearly as good worth as complete smoked trout, get that as an alternative – and I wish to be you. 🙂

Elegant Smoked Trout Dip spread on crusty bread

“This recipe requires creme fraiche. However you’ll be able to substitute with bitter cream which is a really shut substitute. The model I gave my mum to style take a look at which she LOVED was made with bitter cream. :-)”

This Potted Smoked Trout is smokey and creamy with the freshness of dill and lemon. It spreads like a pate (however no liver!) and whereas it’s nice served on the day, it simply will get higher and higher with time (it may be stored for as much as 1 week).

This recipe serves 4 as a starter. You may serve one large pot to share, or make little ones. I made 2 medium measurement ones.

So on your subsequent banquet, will you be going le Gourmand on le Funds? 

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Smoked Trout Dip or Spread (Budget Gourmet) Recipe

Smoked Trout Dip or Spread (Budget Gourmet) Recipe

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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 434 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

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

Instructions

  1. Melt butter in a small saucepan over medium heat until melted, then pour 2/3 into a bowl and set aside.
  2. 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.
  3. 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.
  4. Pour the shallot butter mixture into the bowl with the trout.
  5. 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).
  6. Spoon into jars or ramekins (1 large, 2 medium or 4 small) and smooth the surface.
  7. Pour over the reserved butter until the top is covered.
  8. 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).
  9. 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.
  10. Serve with fresh or toasted bread.

Notes

1. Golden shallots / eschallots / french shallots look like small onions but more pointy rather than round. Not to be confused with scallions / spring onions. However, this recipe would be fine made with scallions, spring onions or ordinary onions instead of eschallots. You will need around 2 tbsp very finely diced.
2. Creme fraiche is available in the cream/sour cream section of supermarkets. It is very similar to sour cream, though slightly creamier and not quite as tart, and is more expensive. Full fat sour cream is a VERY close substitute so if you want to save some money, just use sour cream. But please make sure to use full fat sour cream. Low fat just won't cut it!
3. The purpose of the butter is the seal the smoked trout spread. This keeps it fresh which is why it can be made a week in advance.
4. This can be made up to a week in advance. It can be served as soon as it is set but the flavour just gets better with time so I strongly recommend making it at least the day before.
4. The Nutrition assumes you eat all the butter that is set on top of the pot. But not all people eat the butter (much like the jelly on top of pate!). I myself don't eat it, especially if it is still firm because I serve it slightly chilled. In which case, the calories are significantly reduced because about 2/3 of the butter in the recipe is used to seal the pot rather than mixed in.

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Sarah Miller
Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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