Side Pannel
Salad of Smoked Trout
Ingredients List
- 285 g Smoked trout; (10oz)
- 285 g Smoked eel; (10oz)
- 225 g Streaky bacon; (8oz)
- 85 g Horseradish sauce; (3oz)
- 100 ml Fish stock; (3 1/2fl oz)
- 100 ml Chicken stock; (3 1/2fl oz)
- 100 ml Double cream; (3 1/2fl oz)
- 285 g Frisse lettuce; (10oz)
- 110 g Fresh chopped parsley; (4oz)
- Fresh chives
- Seasoning
- Olive oil
Directions
Place the stock in a pan and reduce it down to a thick sauce and then add
the horseradish in a bowl. In a blender, pur”še the sauce into the
horseradish. Season and leave to one side.
Grill the streaky bacon to get it nice and crisp on both sides and allow to
cool slightly. Cut the smoked eel and trout into large batons.
Half whip the double cream and fold into the dressing, season and leave to
one side.
Season and dress the frisse in a little of the horseradish dressing and
chopped parlsey. Place in the centre of the plate, top with the pieces of
trout, eel and crispy bacon. Drizzle with the dressing and a little olive
oil, sprinkle with chopped chives and serve.
the horseradish in a bowl. In a blender, pur”še the sauce into the
horseradish. Season and leave to one side.
Grill the streaky bacon to get it nice and crisp on both sides and allow to
cool slightly. Cut the smoked eel and trout into large batons.
Half whip the double cream and fold into the dressing, season and leave to
one side.
Season and dress the frisse in a little of the horseradish dressing and
chopped parlsey. Place in the centre of the plate, top with the pieces of
trout, eel and crispy bacon. Drizzle with the dressing and a little olive
oil, sprinkle with chopped chives and serve.
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