How to make Smoked trout with watercress puree and chopped egg salad
Today first time sharing you very famous recipe "Smoked trout", with watercress puree and chopped egg salad. Its preparations time is less than 30 minutes. Smoked trout has more delicate flavor than ubiquitous smoked salmon, & with these accompaniments makes for more special starter. Puree can be made the day before & chilled overnight, and the rest takes minutes to assemble.
Image Source BBC
How to make Smoked trout
Ingredients
140g/5oz watercress leaves, washed, roughly chopped
2 tablespoon water
4 ice cubes
3 free-range eggs, hard-boiled, peeled, chopped
salt & freshly ground black pepper
1 punnet mustard cress
small handful chopped fresh dill
8-10 cornichons, drained, sliced
3 tbsp extra virgin olive oil, or rapeseed oil
1½ tsp Dijon mustard
one half lemon juice
6 x 40g/1½oz pieces of smoked trout fillet
½ lemon, cut into 6 wedges, to serve
6 thin slices toasted soda bread, buttered
Procedure
For watercress puree, bring one saucepan of salted water up to rolling boil, then add watercress and cover pan with a lid. Once water has returned to boil, drain the watercress well, then refresh under cold water.
Mix the depleted watercress in a sustenance processor with four ice 3D squares and two tablespoons of water. Kill the engine and rub a spatula down the inner parts of the nourishment processor at interims, then mix once more, until the blend shapes a smooth purée. Season, to taste, with salt and naturally ground dark pepper.
Blend the cleaved bubbled eggs, mustard cress, cornichons and dill in a bowl until very much joined.
In a different bowl, whisk together the mustard, oil and lemon squeeze and season, to taste, with salt and naturally ground dark pepper. At that point, pour over the egg blend and mix well to consolidate.
To serve, spoon the watercress puree into coffee containers or shot glasses. Sprinkle a large portion of teaspoon of soured cream or creme fraiche onto surface of each serving, then place mugs or glasses onto six serving plates. Separate the egg serving of mixed greens, smoked trout and pop bread similarly among the plates. Embellish each plate with a lemon wedge
2 tablespoon water
4 ice cubes
3 free-range eggs, hard-boiled, peeled, chopped
salt & freshly ground black pepper
1 punnet mustard cress
small handful chopped fresh dill
8-10 cornichons, drained, sliced
3 tbsp extra virgin olive oil, or rapeseed oil
1½ tsp Dijon mustard
one half lemon juice
To serve
3 tablespoon soured cream, or creme fraiche6 x 40g/1½oz pieces of smoked trout fillet
½ lemon, cut into 6 wedges, to serve
6 thin slices toasted soda bread, buttered
Procedure
For watercress puree, bring one saucepan of salted water up to rolling boil, then add watercress and cover pan with a lid. Once water has returned to boil, drain the watercress well, then refresh under cold water.
Mix the depleted watercress in a sustenance processor with four ice 3D squares and two tablespoons of water. Kill the engine and rub a spatula down the inner parts of the nourishment processor at interims, then mix once more, until the blend shapes a smooth purée. Season, to taste, with salt and naturally ground dark pepper.
Blend the cleaved bubbled eggs, mustard cress, cornichons and dill in a bowl until very much joined.
In a different bowl, whisk together the mustard, oil and lemon squeeze and season, to taste, with salt and naturally ground dark pepper. At that point, pour over the egg blend and mix well to consolidate.
To serve, spoon the watercress puree into coffee containers or shot glasses. Sprinkle a large portion of teaspoon of soured cream or creme fraiche onto surface of each serving, then place mugs or glasses onto six serving plates. Separate the egg serving of mixed greens, smoked trout and pop bread similarly among the plates. Embellish each plate with a lemon wedge
Source: BBC
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