Potted smoked trout with lemon, dill and toasted flatbreads

PUBLISHED: 13:43 22 January 2018 | UPDATED: 13:43 22 January 2018

Potted smoked trout with lemon, dill and toasted flatbread

Potted smoked trout with lemon, dill and toasted flatbread

Archant

Jenna Elsby from Chapel Lane events talks us through this recipe for potted smoked trout with lemon, dill and toasted flatbreads - a perfect sharing dish for dinner party starters

Ingredients

600g hot smoked trout

½ cup of crème fraiche (add more if required to achieve desired consistency)

1 x tbsp. chopped fresh dill fronds

The juice and zest of 1 x lemon

Sea salt and black pepper

3-4 pita breads, torn into chunks

2 x cloves of garlic, peeled and left whole

3 x tbsp. olive oil

2 x sprigs fresh thyme

Method

1. Flake the trout into a bowl and combine with crème fraiche, chopped dill, zest and juice of the lemon

2. Season with sea salt and pepper to taste. Add more crème fraiche for a smoother consistency or keep it textured and chunky

3. Meanwhile gently warm the garlic cloves, oil and thyme over a low heat until garlic is lightly blistered

4. Arrange the pita chunks onto a baking tray and using a pastry brush, anoint them generously with your flavoured oil mixture

5. Sprinkle sea salt over the pita and toast in a moderate oven for about 5 mins until lightly golden

6. Spoon your trout mixture into little mason jars / Kilner jars / ramekins and store in the fridge until ready to serve

7. Once the pitas are ready, remove from the oven and set aside to cool (at which point they will crisp up)

8. When ready to serve, arrange the potted trout on a serving platter or board with fresh lemon cheeks, a bunch of dill, some cornichons and the crisp flat breads for dunking

http://www.chapel-lane.com/

Most Read

Latest from the Surrey