Potted ChalkStream Trout Medallions with Melba Toast

Printable version

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
1 lemon


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

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