Trout with crème fraîche and brined gherkins
- November 2019
- Serves 4
- Hands-on time 15 min, oven time 30-40 min
Chef and food writer Olia Hercules’ show-stopping trout recipe, with added diced dill pickles for extra flavour and panache, is inspired by her childhood memories of Christmas in Ukraine.
If you’re looking for more recipes with trout, check out this whisky-cured sea trout on cream cheese – it’s a winner.
- 35.9g (13.7g saturated)
- 2.4g (1.7g sugars)
Ask your fishmonger to prepare your fish for you. If you can’t find trout, use a whole 2-3kg sustainably sourced salmon and cook for 30-40 minutes.
Any leftovers will keep covered in the fridge for up to 2 days.
In Ukraine, brined gherkins are fermented (like sauerkraut) rather than pickled in vinegar. If you can’t find them, use pickled gherkins instead.
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