Smoked Trout Casserole with Capers

Ingredients

• 400 g smoked trout fillet
• 150 g crème fraîche
• 100 ml whipping cream
• 2 egg yolks
• 2 tbsp capers
• 0.5 paprika (red, diced)
• 2 small onions (chopped)
• Salt
• Pepper
• 250 g starchy potatoes
• freshly ground pepper
• 1 tbsp chopped parsley
• 50 ml hot milk
• nutmeg
• butter
• breadcrumbs for topping

Instructions

1. 1.

   Peel and wash the potatoes, then boil in salted water for about 25 minutes.

2. 2.

   Cut the trout fillets into bite-sized pieces. Whisk together crème fraîche, whipping cream, and egg yolks; season with salt and pepper.

3. 3.

   Place paprika and onion cubes along with the fish pieces in a greased baking dish, then pour over the crème mixture.

4. 4.

   Drain the potatoes, let them steam dry, then mash. Stir in hot milk and season with salt, pepper, nutmeg, and parsley.

5. 5.

   Sprinkle capers over the fish mixture, cover with mashed potatoes, top with breadcrumbs, and bake at 200°C for about 15-20 minutes until golden.

6. 6.

   Serve hot.