350g fresh trout or salmon fillet, boneless
1 leek, white part only very finely chopped
1 bay leaf
1 tbsp Pernod
100ml white wine
150g smoked trout, meat removed from bones
4 tbsp crème fraiche
Zest of ½-1 lemon
Salt and pepper
½ cup clarified butter
Dill, to garnish
Season the trout with salt and pepper. Heat 2 tbs. of the butter and add the leek. Sweat off over a low heat for 10 minutes or until very soft. Add the trout, bay leaf, Pernod and white wine. Cover pan with a lid and cook for 5 minutes on each side, over a very low heat. Remove the fish and strain the liquid into a small pot.
Bring the liquid to the boil and cook until reduced to 2 tablespoons.
Flake the cooked fish with the smoked trout, crème fraiche, the reduced cooking liquid, lemon zest and remaining butter. Mix together with a fork.
Set in small glass ramekins and preserve by pouring over a few tablespoons of clarified butter (this will ensure it will last in the fridge for a week or two).
Serve with crusty bread, dill and cornichons.