Trout’s Temptation. A quick fish pie.

We live quite near the Drakensburg mountains which as well as being completely enormous and beautiful are the home of some incredible trout fishing rivers.  We had a go at fly fishing for trout for my husband’s birthday this year, but after 4 hours in the cold and then rain the trout got the upper fin and we left empty handed.

So here is a delicious dish using smoked trout from the supermarket.  It is originally from a Scandi recipe called Jansson’s Temtptation when anchovies are used instead of trout.  It is short on the ingredients list, delicious, is easy as pie to make and serves a lot of happy people for not too much expense.  Pretty perfect really.

Ingredients (serves 6-8)

1.2 kg potatoes

200 g smoked trout

2 onions

284 ml pot double cream

150 ml whole milk

Butter, a large knob

Lemon wedges to serve

Method

1. Heat oven to 190C and butter a large ovenproof dish.

2. Wash the potatoes (I don’t believe in peeling potatoes) and cut into very thin slices and then into thin chips.  A mandolin would be perfect for this, although be careful as I very nearly lost the top of my finger last Christmas…If you don’t have one, the best way is to cut a small slice off one end of the potato so it stands up on your board...

then chop thin slices, then stack the slices and chop into chips and place in a bowl of water.

3. Cut the trout into thick strips and finely chop the onions.

4. Melt the butter in a small saucepan and then add the onions, cook for 5 minutes or until translucent and soft, but not coloured.

5. Warm the cream and milk in a saucepan until it simmers.

6. Meanwhile, drain the potatoes and use a third to cover the base of the dish, season well.  Scatter half of the onions and trout over the top then cover with another third of the potatoes...

Repeat the layers ending up with potato on top. Dot the top with butter and bake for an hour, or until the potatoes are cooked and the top golden.

This is delicious served with steamed green veg like tenderstem broccoli and was so delicious that I forgot to take a photo of what it's like inside before it disappeared...