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.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 210kj
  • Fat Total 17g
  • Saturated Fat 9g
  • Protein 9g
  • Carbohydrate 6g
  • Sugar 1g
  • Sodium 287mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Serves: 10
Time: 20 minutes

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