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Potted Trout

Try this delicous potted trout with some cornchips on the side - great as a starter! Rowie Dillon shows us how...


  • 50g butter

  • 2 French shallots, finely diced

  • a small handful each of chervil and tarragon leaves

  • 250g smoked trout, skinned and de-boned

  • zest and juice of 1/2 lemon

  • 50g ghee (clarified butter)

  • 10–12 black peppercorns

  • a few chervil leaves, for garnishing


  • 1.

    Melt the butter in a small frying pan, add the shallot and sweat until opaque. Do not brown. Remove from the heat and stir in the herbs.

  • 2.

    Place flaked pieces of trout, lemon zest and juice and tarragon leaves in a food processor and pulse to combine. Add the shallot mixture and pulse again to combine. Spoon into two 250ml (1 cup) ramekins and press flat with a piece of paper towel or the back of a spoon.

  • 3.

    Gently melt the ghee in a saucepan, pour over the trout and sprinkle on the peppercorns. Place a chervil leaf, fanned out, next to one of the lonely peppercorns. Set aside to cool and store, covered with plastic wrap, in the fridge.


Serves: 10
Time: 20 minutes

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