Rainbow trout loaf is a favorite among schoolchildren. With this recipe, you can make a rainbow trout loaf and cold sauce at home, capturing the authentic school lunch flavor.

Kaarea’s rainbow trout loaf and cold sauce

4 servings

Rainbow trout loaf

700 g boneless rainbow trout fillet
2 eggs
1½ tsp onion powder
2½ tsp salt
½ tsp white pepper
zest of 1 lemon, finely grated
3 dl lactose-free heavy cream
oil

Cold sauce

200 g lactose-free sour cream
½ tbsp mustard
1 tbsp lemon juice
½ tsp salt
1/4 tsp ground black pepper
½ tsp sugar
1 dl finely chopped parsley and chives

Instructions

1. Remove the skin from the rainbow trout and cut the fish into cubes.
2. Place the fish, eggs, and spices into a food processor and purée.
3. Add the cream in a thin stream while mixing until the texture is smooth.
4. Preheat your fan oven to 150°C. Grease a loaf pan with oil and line the bottom with baking paper.
5. Spread the fish mixture evenly into the pan and cover with aluminum foil. Bake for 30 minutes, then remove the foil and bake for another 10–15 minutes.
6. Mix the ingredients for the sour cream sauce in a bowl.
7. Let the fish loaf cool slightly, then turn it out of the pan. Slice into portions and serve with the sauce, boiled potatoes, and a fresh salad.