Potted chalkStream trout made from chunks of ChalkStream hot smoked trout fillets, blended with juniper berries, chives, dill and cayenne pepper, topped with clarified butter and a slice of cold smoked ChalkStream trout.
1 pot of Potted ChalkStream Trout
200g cold smoked ChalkStream trout
2 slices wholemeal bread
Roll the potted trout out on slices of cold smoked trout to form sausage shapes. Cut to form medallions of the desired size.
Toast 2 slices of granary bread. Trim off the crusts and carefully slice the toast in two by inserting a sharp knife into the soft bread between the toasted sides. Lay on a baking sheet and bake in a hot oven (180) for 3 minutes until golden brown.
Season and serve with a lemon