Smoked Trout and Creme Fraiche In Potato Nests

  • serves 24
Trish Magwood
Trish Magwood

Smoked trout is a delicacy we don't think to buy because we just don'tknow what to do with it. It's smoked, so all the flavour and preparation is done for you, just make it pretty on top of a wee salad or a potato nest.

7 Ratings
Directions for: Smoked Trout and Creme Fraiche In Potato Nests


½ lb(s) (250g) Yukon gold potatoes

1 egg, lightly beaten

Pinch of each salt and pepper

3 Tbsp (50 mL) melted butter

½ cup (125 mL) crème fraîche or sour cream

tsp (10 mL) finely grated lemon rind

tsp (10 mL) chopped fresh dill

½ tsp (2 mL) lemon zest

½ cup (125 mL) watercress

200 g good quality smoked trout


1. Preheat oven to 400 degrees (200 Celsius). Using a mandolin, finely shred potatoes. In a large bowl, stir together grated potato, egg, salt and pepper. Squeeze out any liquid. Spoon half of mixture into 12 greased mini muffin tins.

2. Using a spoon, push the grated potato up the sides to make a nest shape. Pour about ¼ teaspoon (1 mL) melted butter into each nest.

3. Bake in centre of oven until golden and cooked through 15-20 minutes. Cool on rack. Repeat with remaining ingredients.

4. In a small bowl, stir together crème fraîche, lemon rind and dill. Divide evenly, filling centre of each nest.

5. Top with 1-2 stems of watercress and a 1-inch (2.5 cm) piece of smoked trout. Serve immediately.

See more: Fish, Bake, Potatoes, Main, Party Favourites, Dinner, Lunch, Summer

More Recipes You'll Love