Potted Trout

Rowie Dillon

Cook Time 20 minutes

Servings 10


50g butter
2 French shallots, finely diced
a small handful each of chervil and tarragon leaves
250g smoked trout, skinned and de-boned
zest and juice of 1/2 lemon
50g ghee (clarified butter)
10–12 black peppercorns
a few chervil leaves, for garnishing


Melt the butter in a small frying pan, add the shallot and sweat until opaque. Do not brown. Remove from the heat and stir in the herbs.

Place flaked pieces of trout, lemon zest and juice and tarragon leaves in a food processor and pulse to combine. Add the shallot mixture and pulse again to combine. Spoon into two 250ml (1 cup) ramekins and press flat with a piece of paper towel or the back of a spoon.

Gently melt the ghee in a saucepan, pour over the trout and sprinkle on the peppercorns. Place a chervil leaf, fanned out, next to one of the lonely peppercorns. Set aside to cool and store, covered with plastic wrap, in the fridge.


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