Two kinds of field carrots with carrot puree and smoked trout fillet pieces on a cream-colored plate, arranged with golden cutlery on a dark blue tablecloth

Carrots two ways with cheese dip and smoked trout

3545 Min

This duo of carrots is the ideal way to kick off a meal at Christmas or any other winter celebration. Tender halved carrots are paired with carrot puree and a seasoned cheese dip, then combined with a mild smoky fillet of trout.

Ingredients 6 Portions


  1. 1

    Bring the diced carrots to the boil with the cream and the stock and cook until soft.

  2. 2

    Season with cayenne pepper, nutmeg and salt to taste.

  3. 3

    Blend into a very smooth puree with a hand blender and then mix in the butter.

  4. 4

    Season the quartered carrots with salt and vanilla sugar. Rub with vegetable oil and grill on a baking sheet in the oven at 160°C (320°F) for around 12 minutes.

  5. 5

    Boil the milk and mix in the cheese until it forms a creamy sauce. Season with salt and pepper to taste.

  6. 6

    Warm the smoked trout fillet in the oven at 50°C (122°F) for a few minutes before serving.

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