This has to be one of my favourite stand by recipes. Maximum flavour for very little effort. So much so that I have taken to keeping vacuum packed hot smoked trout in my fridge for last minute emergency entertaining. It truly is a magnificent and extremely versatile fridge staple.
I originally made hot smoked trout dip to serve as a simple hors d’oeuvre with a glass of sparkling champagne or dry white wine. Piled high on crisp little sour-dough baguette toasts it’s perfect idea lazy entertaining. There’s no actually cooking involved. A one bowl wonder that can be prepared ahead and stored in a glass jar in the refrigerator for up to three days.
These days I’ve taken to always making a bigger batch than I need. A perfect busy weekend standby. The dip makes an amazing sandwich filling, particularly when paired with crisp lettuce and slivers of radish. It’s also wonderful folded through a potato salad and I will confess, when I am feeling particularly decadent, I have been known to fold a whole batch through hot tagliatelle with a generous splash or two of vodka. Lazy but delicious.
Hot Smoked Trout Dip With Seeded Baguette Toasts
350 g whole hot smoked trout or 300 g hot smoked trout fillets
3 tablespoons crème fraîche or plain Greek yoghurt
1 lemon, finely zested and juiced
2 tablespoons dill, finely chopped
sea salt and freshly ground pepper
1 seeded sour-dough baguette
olive oil, to brush
dill fronds, to garnish
IF USING a whole trout, fillet the fish by peeling back the skin and removing the top fillet. Lift the head up and away from the body to remove the spine. Use tweezers to remove finer bones.
FLAKE the trout fillets into a medium bowl. Mash lightly with a fork.
ADD crème fraîche, dill, lemon zest and juice. Mix well to combine and season to taste with sea salt and freshly ground pepper. If the mixture is too dry add a little more crème fraîche or yoghurt.
SPOON into a glass jar or covered bowl. Refrigerate for at least an hour before using. The dip will keep in an airtight container for up to 3 days.
PREHEAT oven to 180C. Thinly slice baguette into approximately 40 rounds
SPREAD in a single layer on a baking tray, brush with olive oil.
BAKE for 5-10minutes until golden, then leave to cool. Baking time will depend on your oven and the thickness of your slices. The thinner the round, the faster it bakes. The toasts will also keep in an airtight container for up to 3 days.
TO SERVE place a teaspoon of smoked trout dip on each toast and garnish dill. Alternatively, spoon the dip into a bowl and scatter with dill fronds. Place on a serving platter with toasts for guests to help themselves.