80 g/3 oz butter
400 g/14 oz smoked trout fillets, skinned and coarsely chopped
1 tablespoon brandy, or to taste
2 tablespoons olive oil
2 onion, chopped
1 red pepper, halved, de-seeded and chopped
100 g/3½ oz tomato purée
100 ml/3½ fl oz double cream
salt and pepper


1.Melt the butter in a double boiler or a heatproof bowl set over a pan of barely simmering water, then remove from the heat.
2.Meanwhile, place the trout in a food processor and process to a purée
3.Scrape into a bowl, stir in the melted butter and brandy and season with salt and pepper.
4.Divide the mixture among 4 individual moulds and put in the refrigerator for a few hours to set. Heat the olive oil in a frying pan.
5. Add the onion and pepper and cook over a low heat, stirring occasionally, for 5 minutes until softened.
6.Add the tomato purée, season with salt and pepper and cook for 15 minutes.
7.Remove the pan from the heat and leave to cool slightly. Spoon the vegetable mixture into a food processor and process to a purée.
8.Scrape into a bowl and stir in the cream. To serve, pour 2 tablespoons of the pink cream into the middle of each of 4 plates and turn out the moulds on top.

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