Pink Trout Balls with Dill Vinaigrette

Preparation info
  • Serves


    • Difficulty


Appears in
Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

  • About

This light dish makes a titillating start to a summer meal.


For the Trout Balls

  • 250–300g (8–10oz) pink trout fillets, skinned
  • 3–4 pinches of <


Put the trout into a food processor with the chilli powder, lemon zest, crème fraîche and egg white. Sprinkle with a little salt and whizz until smooth. Turn the mixture into a bowl, cover and refrigerate for about 30 minutes. Then, using dampened hands, take up small amounts of the mixture and roll into balls about the size of a large marble. Bring a large saucepan of salted water to a fierce