Smoked Trout Gratin Pots recipe

These little smoked trout gratin pots are a great way to introduce children to eating fish, as they are rich, creamy and comforting. They are also pretty speedy to make, too, provided you already have some leftover mashed potato.


  • 500g mashed potato
  • 350g smoked trout, skinned and boned
  • 3 tbsp. plain flour
  • 2 tbsp. butter
  • 300ml milk
  • Salt and pepper
  • 1 bunch spring onions
  • Few sprigs fresh dill


  1. Finely chop the spring onions and the dill. Melt the butter in a pan until foaming, then add the flour. Stir together for a couple of minutes, until beginning to colour, then gradually stir in the milk a bit at a time, until all of the milk has been added to the pan and you have a smooth sauce.

  2. Simmer the sauce for five minutes until thickened, then add 3/4 of the onions and all of the dill. Season well with salt and pepper. Flake the trout into the sauce, then spoon into 4 dishes.

  3. Mix the mash with the rest of the onions and some salt and pepper and use to top the fish. Bake in a 180C oven for 15-20 minutes, until browned and bubbling.

Add some prawns or salmon if you want to bulk these gratin pots out a little bit. This recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

Add a Review or Comment: