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Recipe Detail Page
Potted Smoked Trout with Fennel and Radish Salad
Early Summer 2024
This rustic fish pâté is sealed with a verdant cap of herb butter, which, in addition to adding flavour and richness, seals the dish so that it can be made a few days ahead. We love scooping it up with thickly cut potato chips, but it’s also excellent smeared on toasts.
Serves 6 to 8
1/4 cup + 1 1/2 tbsp (60 mL + 22 mL) unsalted butter, divided
1/2 cup (125 mL) chopped Italian parsley
1/4 cup (60 mL) chopped chives
3 tbsp (45 mL) olive oil, divided
Salt to taste
1/4 cup (60 mL) finely chopped shallot
1 tbsp (15 mL) finely chopped garlic
1/4 tsp (1 mL) cayenne
9-oz (255-g) fillet smoked trout, skin discarded, coarsely flaked
1/4 cup (60 mL) crème fraîche
1 cup (250 mL) very thinly sliced fennel
1 cup (250 mL) julienned watermelon radish
1 tbsp (15 mL) lemon juice
Thick-cut potato chips for serving
1. Melt 1/4 cup (60 mL) butter and let cool slightly. Transfer to a food processor or blender and add parsley, chives and 2 tbsp (30 mL) olive oil. Purée until smooth. Transfer to a small saucepan. Place over medium heat. When it comes to a simmer, pass through a fine-mesh strainer set over a bowl. Press on solids to extract maximum liquid then discard solids. Season with salt and set aside—you should have about 1/3 cup (80 mL).
2. Heat remaining 1 1/2 tbsp (22 mL) butter in a small frying pan over medium heat. Add shallots. Cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cayenne. Cook 1 minute more. Transfer mixture to a medium mixing bowl. Add trout and crème fraîche. Mix gently to combine. Season with salt, keeping in mind trout is salty.
3. Spoon trout mixture into a shallow bowl and use a spatula to pack down lightly and smooth top. Pour herb-infused butter mixture overtop. Refrigerate until firm, about 1 hour.
4. When ready to serve, place fennel and watermelon radish in a small mixing bowl. Add remaining 1 tbsp (15 mL) olive oil and lemon juice. Season with salt and mix.
5. Serve potted trout with fennel and radish salad and thick-cut potato chips for scooping.
Serves 6 to 8
