Smoked Trout Smokie’s

Serves: 4


  • 2 tbsp. rapeseed oil
  • 300g Goatsbridge smoked trout, teared into pieces
  • 1 leek, sliced
  • 1 large Potatoes, diced in small cubes
  • 2 shallots, sliced
  • 100ml white wine
  • 250ml fresh cream
  • 1 tomatoes, diced
  • 3 Spring Onions, thinly sliced
  • 120g vintage mature cheddar cheese, grated
  • To serve
  • Bread
  • Salad leaves


Pre-heat your oven to 180°C

Heat a large saucepan, over medium heat with 1 tbsp. oil and sauté the leeks, shallots, potato dices for 45-60 seconds.

Add the smoked trout and sauteed for a further minute or so.

Add the white wine and cream and bring to simmer for 2-3 minutes until warmed and the potatoes dices are starting to be cooked through.

Remove from the heat, add the tomato and spring onions and half of the cheese to warm and melt in the infused cream. Season with salt and pepper.

Divide the mixture into 4 ramekin dishes or one larger crock pot.

Sprinkle the top of each dish with the remaining cheddar cheese and place in the oven  for 5-8 minutes until the cheese is bubbling and golden brown.

Serve immediately with some crusty bread or salad.