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Horseradish and dill doughnuts with whipped smoked trout butter


Makes: 6 doughnuts
timePrep time: 20 mins
timeTotal time:
Horseradish and dill doughnuts with whipped smoked trout butter
Recipe by Mitzie WilsonRecipe photograph by Martin Poole

Horseradish and dill doughnuts with whipped smoked trout butter


Makes: 6 doughnuts
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
206Kcal
Fat
14gr
Saturates
8gr
Carbs
11gr
Sugars
1gr
Fibre
1gr
Protein
9gr
Salt
1.1gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 25g butter, melted, plus extra for greasing
  • 4 tsp horseradish sauce
  • 1 tsp lemon juice
  • 75g plain flour
  • ½ tsp baking powder
  • 1 tbsp chopped fresh dill
  • 2 tbsp finely grated Parmesan
  • 1 medium egg, lightly beaten
For the topping
  • 50g butter, softened
  • 125g hot smoked trout fillets
  • juice of 1 lemon, plus extra wedges, to serve
  • ½ tbsp chopped dill
  • salad leaves, to serve (optional)

Step by step

Get ahead
Make the trout butter 1 day ahead and keep chilled.
  1. Heat the oven to 180°C, fan 160°C, gas 4. Lightly butter a 6-ring doughnut pan.
  2. Mix the melted butter with the horseradish sauce and lemon juice. Sift the flour and baking powder into a mixing bowl; stir in the dill, Parmesan and a pinch of salt. Add the beaten egg and the butter mixture; beat with a wooden spoon until it forms a stiff batter.
  3. Place in a disposable piping bag and snip off 2cm from the end. Pipe the mixture into the doughnut mould or cupcake tin. Bake for 20 minutes until just firm to the touch and golden. Allow to cool a little, then remove from the tin and cool completely.
  4. To make the topping, blend the butter with the trout and most of the lemon juice to make a thick paste. Stir in the chopped dill; season and add more lemon juice to taste.
  5. Put the doughnuts in a sealed plastic bag or a lidded box and the trout butter in a lidded container with an ice pack. Pack lemon wedges, plus salad leaves if you like.
  6. To serve, cut the doughnuts in half horizontally and spread with the trout mixture. Add a squeeze of lemon and serve with salad leaves if you like. 

Chef quote
We've used a special 6-ring doughnut pan for this savoury version, with rings measuring 6.5cm diameter. You can also use a cupcake tin, but you won't get the holes in the centre.

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