Buttered sea trout and prawn pots with dill and soda bread toast recipe

By Debbie Major

Serves 6
Takes 25 minutes to make, plus chilling
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A posh starter of citrussy seafood, topped with butter and served in individual pots with crispy toast.

Buttered sea trout and prawn pots with dill and soda bread toast

Ingredients

250g unsalted butter
350g skinned sea trout fillet
450g unpeeled North Atlantic prawns
1 tbsp chopped fresh dill, plus extra to garnish
Finely grated zest of 1/2 lemon, plus wedges to serve
1/2 tsp salt
1 loaf Irish soda bread, cut into thick slices, to serve

Method

1. Melt 175g of the butter in a small pan – it should be just large enough to take the piece of sea trout. Lower the fish in (the butter should almost cover it) and cook over a very low heat for 8-10 minutes, carefully turning halfway, and taking care not to break it up too much. Set aside the pan with the butter. Lift the trout out of the butter and onto a plate. Leave until cool enough to handle. Scrape off the brown meat from the surface of the fish and discard. Break the fish up into chunky flakes.
2. Peel the prawns – you should be left with about 150g. Stir the dill, lemon zest, salt, peeled prawns and flaked sea trout into the butter left in the pan and turn over gently, so that everything gets well-coated in butter.
3. Spoon the mixture into 6 x 75ml glass pots, small tumblers or ramekins and lightly level the tops. Cover with cling film and chill in the fridge for 2 hours or until firm.
4. Melt the remaining butter. Uncover the pots and pour it in a thin layer over the top of each one. Return to the fridge, uncovered, to set.
5. To serve, remove the pots from the fridge about 15 minutes before serving to soften slightly. Toast the soda bread and cut into long, wide fingers. Garnish the sea trout and prawn pots with dill and serve with the toast and lemon wedges to squeeze over.

Nutritional info

Per serving: 570kcals, 38.3g fat (22.5g saturated), 21g protein, 36.8g carbs, 2.2g sugar, 1.9g salt

Chef's tip

North Atlantic prawns with their shells still on have a much better flavour, texture and colour than ready peeled prawns. However, use ready peeled ones for ease, if you wish, and you can also use salmon instead of sea trout, too.