Baked trout with new potatoes and smoked-cheese cream

Baked trout with new potatoes and smoked-cheese cream

By
From
The Scandinavian Cookbook
Serves
6
Photographer
Lars Ranek

Sea trout tastes wonderful hot or cold. The fish lives wild and is also farmed in Norway. Here it is served with all the best of May: new potatoes and the special Danish smoked cheese called rygeost. This is a fresh cows’ milk cheese that is smoked in an oven. You can eat it on rye bread or use it for dressings and sauces to go with your food. Smoked ricotta or other soft smoked cheese will be a good alternative.

Ingredients

Quantity Ingredient
2 carrots, sliced
2 leeks, sliced
4 tablespoons olive oil
salt
pepper
1 sea trout
1 lemon, sliced
1 tablespoon whole peppercorns
30g flat-leaf parsley sprigs
1kg baby new potatoes
2 tablespoons half-fat creme fraiche
100g radishes, roughly chopped
2 tablespoons chives, finely chopped
100g rygeost
or 100g smoked ricotta

Method

  1. Preheat the oven to 200°C. Put the carrots and leeks in a large baking tray with the olive oil. Sprinkle with salt and freshly ground pepper and turn to coat the vegetables in the oil. Lay the trout on top. Add the sliced lemon to the dish and scatter with the peppercorns, 1 tablespoon of salt and the parsley. Cover the tray with foil and bake for 40 minutes.
  2. Meanwhile, boil the potatoes in a large pan of salted water until tender, then drain and slice them.
  3. Mix the smoked cheese, crème fraîche, radishes and chives together and season with salt and pepper. Gently mix in the potatoes.
  4. Serve the trout with the potato salad and the roast vegetables, using the hot lemon slices as a garnish.
Tags:
Scandinavian
Trine Hahnemann
seasonal
healthy
Danish
Swedish
Norwegian
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