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Smoked Trout & Tomato Cocottes Recipe
A delicious Smoked Trout recipe perfect as a hot starter or easy supper.
Something different to try in National Pie Week!
Serves 6
Welsh artisan food and hampers delivered on your day of choice!
Ingredients
2 Smoked Trout Fillets, flaked
1 tbsp Fresh Parsley – finely chopped
4 tbsp Breadcrumbs
4 tbsp Grated Parmesan Cheese
6 tbsp Double Cream
3 Medium Tomatoes, peeled, seeded and chopped
Halen Môn Sea Salt and Freshly Ground Black Pepper
Sourdough Bread, to serve
Preheat the oven to 200C.
Divide the Smoked Trout flesh between the six cocotte dishes, and season with freshly ground black pepper.
Spoon 1 tbsp of cream over each, cover with a layer of tomato, a sprinkle of parsley, Halen Môn Sea Salt and black pepper.
Top with a mixture of breadcrumbs and parmesan and place in the hot oven for 10 minutes until heated through and turning golden.
Serve this Smoked Trout recipe with chunks of Sourdough Bread.
Enjoy!
