We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Warm Smoked Trout Pots
Holiday 2017
Serving little mini-casseroles of decadent smoked fish enrobed in velvety sauce is sure to turn guests into fans. The beauty here is that you don’t need to break a sweat for the adulation—nor do you need to admit to such things. Piment d’Espelette is a modestly spicy pepper powder from France. It can be substituted with ¼ tsp (1 mL) paprika mixed with a pinch of cayenne if you like.
Makes 12 servings
1 cup (250 mL) crème fraîche
2 oz (60 g) sharp cheddar, grated
¼ tsp (1 mL) piment d’Espelette
1 tbsp (15 mL) well drained prepared horseradish
8 oz (250 g) skinned and boned smoked trout, broken into small bite-sized pieces
¼ cup (60 mL) chopped chives, divided
12 sourdough toast soldiers (see TIP)
1. In a small pot over medium heat, bring the crème fraîche to a boil and reduce until slightly thickened, about 3 minutes. Remove from heat and whisk in the cheese. When it has melted, stir in piment d’Espelette and horseradish.
2. Toss smoked trout with 3 tbsp (45 mL) chives and divide mixture between twelve ½-cup (125-mL) heatproof ramekins. Spoon an equal amount of crème fraîche mixture over each. (Pots may be prepared to this point and held in fridge, covered, for up to a day.)
3. When ready to serve, broil prepared ramekins 2 inches (5 cm) from top element, for 3 to 4 minutes or until bubbling and lightly golden. Let stand 10 minutes and garnish each with a pinch of remaining 1 tbsp (15 mL) chives. Serve each with a toast soldier.
Makes 12 servings
TIP To make toast soldiers, toast ½-inch thick (1-cm) slices sourdough, trim off crusts, and cut into long pieces about 1 inch (2.5 cm) wide and 3 to 4 inches (8 to 10 cm) long. Toast soldiers can be made a couple of hours ahead and kept, uncovered, at room temperature.
