Sophisticated, simple, yet incredibly good value – these elegant stacks are perfect for entertaining.
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400g waxy potatoes
2 tbsp olive oil
1 tbsp white wine vinegar
2 tsp chopped fresh dill
125g smoked trout
4 tsp lemon juice
salt and freshly ground white pepper
1 lemon, cut into wedges
sprigs of fresh dill
Method Prep:8hr35min › Ready in:8hr35min
Place the potatoes in a saucepan with cold water to cover, add salt, and bring to the boil. Cook for 20 minutes until just tender. Drain and leave to cool, then peel the potatoes and crush them with a fork.
Blend the oil and vinegar with some salt and pepper. Add the chopped dill to the dressing and mix in to the potatoes.
Place half of this mixture in four 150ml, lightly oiled ramekins, pressing it down well.
Flake the trout with a fork and lay it on top of the potatoes in the ramekins. Drizzle 1 tsp lemon juice over each charlotte. Cover with the rest of the potatoes and press down. Chill in the fridge overnight and until just before serving.
Run a knife around the edge of each ramekin and carefully ease the charlottes onto serving plates. Garnish with lemon wedges and dill.