Equipment
Ingredients
Fish Base
- 225 g smoked trout, skin and bones removed
- 170 g unsalted butter, room temperature
- 5 ml lemon juice
- ½ g cayenne pepper
Sealant
- 109 g clarified butter, melted
Nutrition (per serving)
Method
If using smoked haddock or kippers, place fish in a bowl, cover with boiling water, and let stand for 10 minutes. Drain and remove skin and bones. If using trout or salmon, remove skin and bones directly without soaking.
Place the prepared fish and 170g of room temperature butter into a blender. Process until the mixture is completely smooth.
Add lemon juice and cayenne pepper to the blender. Pulse to combine and adjust seasonings to taste.
Transfer the fish mixture into small pots or ramekins, smoothing the surface with the back of a spoon.
Melt the clarified butter in a small saucepan over low heat. Pour a thin layer over the top of each pot to create a seal.
Cover the pots with foil or wax paper and refrigerate for at least 2 hours until the mixture is firm.
Chef's Notes
- Serve with toasted brown bread or plain crackers.
- The clarified butter seal acts as a preservative, extending the shelf life by preventing air contact.
Storage
Refrigerator: 3 days — Keep sealed with the butter layer to prevent oxidation.
Reheating: Do not reheat. Serve chilled or at room temperature.
