In short: A raclette where smoked trout replaces the cured meats: potatoes in their skins, melted cheese, trout fillets, dill cream, capers and red onion. The smoky taste of the fish goes beautifully with the cheese.
Chef’s tip
Smoked trout is smoked salmon’s discreet cousin: less famous, just as elegant, and delighted to prove that it too can hold its own at a raclette night.
The real tip: never melt the trout in the raclette pan. Lay it cold on the hot potato and let the melted cheese go over the top. The contrast of hot and cold is what makes the dish, and the fish keeps its silky texture.
| Prep time | 15 min |
|---|---|
| Cook time | 25 min |
| Total | 40 min |
| Servings | 4 people (adjustable) |
| Difficulty | Very easy |
Ingredients (for 4 people)
- 800 g raclette cheese, sliced
- 1.2 kg firm-fleshed potatoes (Charlotte or Ratte)
- 400 g smoked trout fillets
- 200 g thick crème fraîche
- 1 red onion
- 40 g capers
- 1 lemon
- A few sprigs of fresh dill
- A few pickles (cornichons)
- Freshly ground black pepper
Preparation
- Cook the potatoes. Wash the potatoes without peeling them and boil them in salted water for 20 to 25 minutes, then keep them warm in a dish towel.
- Make the cream. Mix the crème fraîche with the chopped dill, the lemon zest, a splash of lemon juice and pepper. Keep it in the fridge.
- Prepare the toppings. Slice the red onion thinly, drain the capers and set them out in small dishes with the pickles.
- Plate the trout. Flake the smoked trout fillets into large pieces and arrange them on a cold platter with lemon wedges.
- Turn on the grill. Plug the raclette grill in at the center of the table and let it heat for 10 minutes.
- Melt the cheese. Everyone melts a slice of cheese in their own pan under the heating element, 2 to 4 minutes.
- Assemble. Cut a potato in half, lay a piece of trout on top, pour over the melted cheese and add a spoonful of dill cream, a few capers and some red onion.
Chef’s tips
- Keep the smoked trout in the fridge until the last moment: it should stay nice and cold.
- Soak the sliced red onion in cold water for 10 minutes to mellow its flavor.
- Choose a plain raclette: with smoked fish, a smoked raclette would be redundant.
- Add a cucumber and yogurt salad for a touch of freshness.
Variations
- Swap the smoked trout for smoked salmon, smoked mackerel or smoked haddock.
- Add trout roe on top of the dill cream for a festive version.
- Replace the potatoes with blinis or slices of toasted rye bread.
Which wine to serve?
A dry, fruity white wine, such as a Savoie white or a dry Riesling. A lager or sparkling water with lemon works well too.
Frequently asked questions
Can you make raclette with fish?
Yes, smoked fish (trout, salmon, mackerel) is a great stand-in for the cured meats.
Do you need to heat the smoked trout?
No, serve it cold on the hot potato: it keeps its texture and flavor.
How much smoked trout per person?
About 100 g (3.5 oz) of smoked trout per person, with 200 g of cheese and 300 g of potatoes.
Read also: Smoked salmon and grape raclette and Traditional raclette
