Smoked Trout on Crackers with Apple Jelly

Smoked Trout on Crackers with Apple Jelly

Smoked Trout with Apple Jelly and crackers served with cucumberFantastic with our Edinburgh Gin infused trout, but also brilliant with our original Loch Etive cold smoked trout, this is a refreshingly light canapé that nonetheless bursts with flavour.

Serves 4 – 6 people


  •  150g RR. Spink & Sons Edinburgh Gin cured smoked trout
  • 200g cucumber, peeled & deseeded
  • 1 tbsp cider vinegar
  • 1 tbsp sugar
  • 1 tsp of yellow mustard seeds
  • 50g of freshly grated horseradish mixed with 140g crème fraiche
  • 1 packet of charcoal crackers
  • 1 small jar of apple jelly
  • Small bunch of dill

“Trout recipes like this are great for entertaining. With a small amount of preparation beforehand, you can present a truly homemade canapé that’ll bring smiles all round.” Scott Fraser, RR. Spink & Sons chef


  1. To make the pickle: slice the cucumber into ½ slices and mix with the cider vinegar, sugar and mustard seeds.
  2. Leave to marinate for 20 minute to an hour.
  3. Strain off the excess liquid and reserve the cucumber.
  4. Place the cucumber on serving plates and add the smoked trout.
  5. Dot the plate with apple jelly and horseradish cream. Finish the plate with charcoal crackers and dill sprigs.

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