This is such a delicious traditional Scottish recipe for potted trout and very easy to make. I like it in the Winter months but it is equally good in the warmer months too. It travels well and goes nicely with toast, crackers and oatcakes. We enjoy it on toast triangles with a bowl of warm Scottish soup in the witner months and with a salad in the summer.
This recipe can also be made with salmon, smoked salmon or even crab would work really well. It is really easy to make and doesn’t take much time to do either. You can make it up ahead of time and store it in the fridge for around a week.
If you like the sound of this recipe you may also enjoy some of my other Traditional Scottish recipes. This would work really well as a starter on the side of a nice bowl of soup. I would have it as a starter before my traditional Scottish beef stew recipe or serve it alongside a bowl of traditional Scottish cockaleekie soup. This potted trout is also delicious spread on some homemade scottish oatcakes.
Tips for making this recipe:
- you can swap out the trout and use salmon or smoked salmon instead. The salmon works really well in this recipe as its a similiar texture but if you are using smoked salmon please remember not to use extra salt in this recipe or it will become too salty. You could also use crab or other fish or meats that shred well to create this recipe.
- Herbs and other spices could also be added to this recipe to create different flavours and textures.
- This recipe keeps for about 5-7 days in the fridge with the butter sealing it nicely.
- This recipe works well in sandwiches, on toast, home made scottish oatcakes , served alongside soups like traditional scottish cockaleekie or even the delicious cullen skink recipe.
- This potted trout travels well and is the perfect picnic food. Take a jar out with a selection of delicious cheeses to enjoy as a picnic platter.
- Why not get the kids involved and go fishing for the trout to start with making it a fish to plate recipe. There are so many lovely Scottish lochs to fish from in Scotland.
- You could mince this completely but that would create more of a pate texture. I like some texture in this potted recipe so I don’t mince it completely.
- You can very easily double up this recipe to create more jars.
Scottish Potted Trout Recipe
- olive oil
- 2 trout fillets (approx 260g)
- 2 lemon slices
- 1tsp of cayenne pepper
- smoked sea salt or ordinary sea salt
- black pepper
- 125g of butter
- parsley for garnish
- Preheat the oven to 160oc and drizzle the baking tray with olive oil.
- Place the trout fillets on the baking tray and drizzle a little olive oil over the top. Place the lemon slices on top of the trout and sprinkle with smoked sea salt. Bake in the oven for 15-20minutes keeping a close eye for any burning.
- Remove the trout fillets from the oven and leave to cool slightly.
- Flake the trout checking for bones into a bowl and add in a little sprinkle of smoked sea salt and black pepper to taste and add the cayenne.
- Melt all of the butter in a small pan and add in a third of the melted butter into the flaked trout.
- Mince the trout with a fork or spoon but not to a puree, you want to keep a little texture.
- Place the trout into sterilised jars and push down a little. You want the jars just over two thirds full. Pour over the melted butter on top and place in the fridge to harden the butter seal.
- Serve with toasts, oatcakes or whatever you fancy. Enjoy! 🙂
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