“I love using the award-winning products from this local artisan producer. I was lucky enough to visit the smokery and see the process myself, and the skill and care that goes into it. I came away with a gorgeous smell of oak smoke in my hair! The shop is also packed with carefully sourced artisan foods and it’s a wonderful place to do your Christmas shopping.”

The ‘hot’ in the smoked trout in this recipe refers to the smoking process. I used trout from the wonderful Weald Smokery in Flimwell, where whole fillets of rainbow trout are hot smoked over local oak logs producing a firm flesh and a subtle smoky taste, rich in healthy Omega-3. This delicate flavour creates a wonderful canapé that can be prepared well in advance and just needs to be assembled before serving.
Tip: If you don’t want to make the filo cups, then mini Croustades (by Rahms) are a brilliant alternative, and means this canapé can be put together in just a few minutes.

Mix the crème fraîche, horseradish, black pepper and a squeeze of lemon juice into a bowl. Flake in the smoked trout and mix. Add a little chopped dill. Taste, season, and if needed add more lemon, horseradish etc. The filling can be made a few hours in advance.

Open the filo and cover with a damp cloth. Take 1 piece, brush generously with melted butter, and fold like a book, so it is triple layered. Using a pastry cutter, cut circles and place into the muffin tray. Continue until you have 24 (you will likely have some sheets left over, just keep in the fridge). Pre-heat the oven to 180°C and bake for 6-8 mins or until golden. Allow to cool on a wire rack. These will store for a few days in an air tight container.

To assemble (up to 30mins before serving):
Fill the cups with the smoked trout mix. Top with some fresh dill, a little lemon zest and black pepper.

wealdsmokery.co.uk