• 250 g Scottish lightly smoked trout
  • 200 ml soured cream
  • 1 large gherkin
  • 1 tbsp finely chopped fresh dill
  • 1 tsp wholegrain mustard
  • 0.5 lemon, juiced
  • Griddled sourdough bread, to serve


  1. 1

    In a bowl, mash the smoked trout with the soured cream, or pulse in a food processor to a coarse textured mixture.

  2. 2

    Finely chop the gherkin and mix with the dill, mustard and the lemon juice. Divide the mixture between 4 x 150ml ramekins. Chill and serve with griddled sourdough bread.

Nutritional Details

Each serving provides
  • Energy 1319kj 315kcal 16%
  • Fat 15.9g 23%
  • Saturates 6.6g 33%
  • Sugars 2.9g 3%
  • Salt 0.5g 8%

% of the Reference Intakes

Typical values per 100g: Energy 795kj/190kcal

Each serving provides

22.1g carbohydrate 2.0g fibre 19.9g protein

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