Smoked trout with lemon creme fraiche

Infused with fresh dill and cucumber ribbons

  • 4 80g packets of smoked trout
  • 250g tub creme fraiche
  • 200g cream cheese
  • 100ml Helmanes mayonnaise
  • 1 cucumber sliced into ribbons
  • 30g dill
  • 50g Mrs Balls chutney
  • 30g of Dijon grain mustard
  • 2 lemons (2 for juice & 2 for zesting to garnish)
  • Black sesame seeds
  • Ground black pepper


  • Remove the ribbons of trout from the packet.
  • Juice the lemon and mix the juice and the chutney together with the grain mustard to make the dressing for the cucumber.
  • Using a speed peeler peel the cucumber ribbons and place them into the lemon and chutney dressing to marinate for 3 to 5 minutes.
  • Chop the dill and mix it through the creme fraiche adding the mayonnaise and place in a piping bag.
  • Also add the trout ribbons to the chutney and lemon dressing to marinate whilst piping the dill and creme fraiche onto the plate.
  • To assemble roll the trout ribbons and the cucumber and place them in a circle on top of the cream cheese and creme fraice.
  • Garnish with a few dill sprigs and using a micro plane grater lightly zest the lemon making sure not to grate into the white pith.
  • Sprinkle with black sesame seeds and ground black pepper to finish.

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