Although we picture mountain rivers, the fact is that nowadays most trout is farmed. But that's because we know a good taste when it swims along. So haul your loved one to the table and together you can tackle this hot smoked trout and green butter dish.
Serves 2 for lunch
Takes 10 minutes to make, plus chilling
Per serving:
577kcals
47.5g fat (27.6g saturated)
21.9g protein
18g carbs
2.6g sugar
4g salt
1. First blanch the parsley. Throw it into a pan of boiling water and drain immediately. Allow to cool, then thoroughly wring out with your hands, removing all excess moisture.
You can use eel or mackerel instead of trout. My favourite leaf for the butter is sorrel, but you could use watercress or rocket, or another herb to twin with the parsley, such as tarragon or chervil. If you swap another leaf for sorrel, blanch it with the parsley.
2. Chop the parsley, sorrel and anchovies very finely, until you almost have a paste. Gently mix with the butter, nutmeg and seasoning until fully incorporated (use a mini food processor if you have one).
3. Spoon into ramekins and serve with the smoked trout and toast. If making the butter in advance, soften at room temperature for 1 hour. Alternatively, use the butter to served with grilled meat or fish. Salmon is perfect, as is leg of lamb.
© delicious. magazine
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