Home
Serves 4 - 6 as a starter.
Ingredients.
■ 50g (2oz) flaked almonds
■ 75g (3oz) unsalted butter plus 50g (2oz) melted butter
■ 225g (8oz) cooked trout fillet
■ 1 tbsp lemon juice (or a bit more)
■ 1 pinch smoked cayenne pepper
■ Salt and freshly ground black pepper
■ 3 tbsp Greek yoghurt
■ 1 bunch fresh dill (remove the stalks and reserve two sprigs)
Method.
Fry the almonds in 25g (1oz) of the butter until golden.
Whizz the trout with the remaining 50g (2oz) butter, lemon juice, cayenne pepper, seasoning and yoghurt, then add the fresh dill and all but six of the almonds, including the butter you fried them in, and process for a few seconds more.
Transfer to a dish, smooth out the top and decorate with the almonds and remaining dill sprigs. Pour over the 50g (2oz) melted butter and leave to cool in the fridge.
Serve at room temperature with hot toast and wedges of lemon.
Ingredients.
■ 50g (2oz) flaked almonds
■ 75g (3oz) unsalted butter plus 50g (2oz) melted butter
■ 225g (8oz) cooked trout fillet
■ 1 tbsp lemon juice (or a bit more)
■ 1 pinch smoked cayenne pepper
■ Salt and freshly ground black pepper
■ 3 tbsp Greek yoghurt
■ 1 bunch fresh dill (remove the stalks and reserve two sprigs)
Method.
Fry the almonds in 25g (1oz) of the butter until golden.
Whizz the trout with the remaining 50g (2oz) butter, lemon juice, cayenne pepper, seasoning and yoghurt, then add the fresh dill and all but six of the almonds, including the butter you fried them in, and process for a few seconds more.
Transfer to a dish, smooth out the top and decorate with the almonds and remaining dill sprigs. Pour over the 50g (2oz) melted butter and leave to cool in the fridge.
Serve at room temperature with hot toast and wedges of lemon.
