via (RecipeTin Eats) (with slight modifications)
Ingredients
- 1
stick / 4 oz / 120 g unsalted butter, roughly chopped
- 1
eschallot (golden shallot), finely diced (Note 1)(We used regular old
shallots)
- 1
garlic clove, very finely chopped
- Rind
of 1 lemon, very finely grated (yellow part only)
- 1 1/2
tbsp lemon juice
- 1 lb /
500 g (we used about 8 oz) whole smoked trout
- Pinch
of cayenne pepper
- 4 oz /
120 g crème fraîche (or 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
- CLEAN
THE TROUT: remove as many bones as possible!
- Melt
butter in a small saucepan over medium heat until melted. Pour 2/3
into a bowl and set aside.
- Add
shallot, garlic, and lemon rind to the pan. Cook gently for 3–5 minutes
until soft and translucent (do not brown).
- Remove
the skin from the trout and discard. Remove the flesh, avoiding bones, and
place in a bowl. Flake with a fork and discard bones.
- Pour
the shallot‑butter mixture over the trout.
- Add
lemon juice, cayenne pepper, crème fraîche, cream, and herbs. Stir gently
to combine.
- Taste
and season with salt and pepper if needed (trout is often salty already).
- Spoon
into jars or ramekins (1 large, 2 medium, or 4 small). Smooth the surface.
- Pour
the reserved butter over the top to cover.
- Refrigerate
to set. (Original recipe suggested freezing 5–10 minutes, but this
caused cracking.)
- Serve
the same day or make up to one week in advance. Serve with fresh or
toasted bread.
Notes
- Shallots:
Golden/french shallots look like small, pointy onions. Scallions, spring
onions, or regular onions can be substituted — use about 2 tbsp very
finely diced.
- Crème
fraîche substitute: Full‑fat sour cream is a very close substitute. Do
not use low‑fat.
- Butter
seal: The butter layer seals the spread and keeps it fresh for up to a
week.
- Make
ahead: Best made at least a day ahead; flavor improves with time.
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