Smoked trout and potato pots

Serves 8
Cooking time 30 mins to 1 hour
By Simon Rimmer
From Something for the Weekend, BBC

450g/1lb cooked new potatoes, sliced
450g/1lb smoked trout, flaked
1 tbsp capers, drained, rinsed
450g/1lb crème fraîche
3-4 saffron strands
4 free-range egg yolks, beaten
150g/5oz Parma ham, fried until crisp, to serve

1. Preheat the oven to 180C/350F/Gas 5.
2. Divide the potato slices and flaked trout equally among four ramekins. Sprinkle over the capers.
3. Heat the crème fraîche and saffron strands in a pan over a low heat, stirring until the crème fraîche is a uniform pale yellow. Continue to heat until the crème fraîche mixture has reached scalding point.
4. Beat the egg yolks in a bowl. Pour over the crème fraîche mixture and beat again until well combined. Pour the mixture into the eight ramekins.
5. Bake the trout and potato pots in the oven for 20-25 minutes, or until just set.
6. Serve the trout and potato pots topped with shards of crisp Parma ham.

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