Potting is an old English technique for preserving meat or seafood by storing it under a layer of fat, similar to French confit or rillettes. The food was traditionally cooked thoroughly to eliminate excess moisture then packed into a ceramic pot. Meats with a lot of natural fat could be sealed under a layer of their own fat, while seafood was generally covered with a layer of clarified butter. One smoked trout serves 4 people generously as a potted trout starter or even as a light meal with plenty of toast and a salad; you could pack the mixture into 8 smaller dishes if you’re serving potted trout with several other courses.
Serves 4–8 as a starter
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