Recipe of the month

Courtesy of the Food Fox, this month’s recipe is light summer fare, perfect with a glass of Excelsior Chenin Blanc or a lighter styled Chardonnay.




  • one fresh trout fillet, about 350g
  • 1 cup water
  • 20 ml powdered gelatine
  • 1/2 cup cooled chicken stock
  • juice of a small lemon
  • a large handful of chives/dill/parsley,chopped
  • 250 g plain cream cheese
  • salt and pepper
  • 1 cup cream, whipped
  • thin cucumber slices and green leaves, to serve


  1. Place the trout fillet and water in a saucepan and bring to a simmer. Close the lid and simmer for about 8 minutes until the trout is just cooked. Remove the fish from the water and leave to cool slightly, the remove the skin and bones and flake the meat.
  2. In a cup, mix the gelatine and chicken stock, then leave to sponge for 10 minutes. Transfer to a small saucepan and heat while stirring to melt the gelatine without boiling. When melted, remove from the heat to cool slightly.
  3. In the bowl of your food processor, add the flaked fish, cooled gelatine mixture, lemon juice, herbs and cream cheese. Process to a smooth pulp, then season generously with salt & pepper.
  4. Now add this mixture to the whipped cream and fold in gently to mix thoroughly. Transfer the mixture to your fish mold (sprayed with a non-stick spray), then cover with plastic wrap and leave to set in the refrigerator for 3-6 hours.
  5. Dip the mold on the outside in hot water for about 3 seconds, then carefully turn out on a large plate. Decorate with cucumber slices and greenery, then serve with crackers.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s