Smoked Trout Pots

Step 1: Peel skin from trout and discard and then remove flesh, carefully discarding the fine bones.

Step 2: Place trout in a large bowl and gently flake into large pieces (do not flake too finely as it will flake a little more when you combine it with the other ingredients).

Step 3: Add crème fraiche, mayonnaise, garlic, dill and lemon juice and gently fold to combine, adding extra lemon juice, if needed and season with salt and pepper.

Step 4: Divide the mixture among 8 x 1/2 cup capacity jars and smooth the surface and cover with lids or plastic wrap and refrigerate for at least 24 hours to allow mixture to set and flavour to develop.

Step 5: Preheat grill/broiler on high and place 1/2 the baguette slices on a baking tray and grill/broil for 1 to 2 minutes each side or until toasted.

Step 6: Repeat with remaining baguette slices.

Step 7: Arrange extra dill sprigs on each pot and serve with toasted baguette slices, lemon wedges and pickled dill cucumbers.