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Darina Allen of Cooking by the Book
8 smoked trout fillets
1 tsp freshly chopped fennel or 2 teaspoons freshly chopped dill weed, plus more to garnish
Sea salt and ground black pepper
Pinch of granulated sugar
Sprinkle of white wine vinegar
3 tsp salt
2 tsps white wine vinegar
1 ½ to 3 tbsps peeled and grated horseradish
1 tsp granulated sugar
1 cup softly whipped cream
¼ tsp lemon juice
¼ tsp mustard
Pinch of freshly ground black pepper
For the garnish salmon caviar (optional) and/or lemon wedges
For horseradish cream:In a bowl, combine the grated horseradish with the vinegar, lemon juice, mustard, salt, freshly ground pepper, and sugar.
Fold in the softly whipped cream (do not overmix). The sauce will keep for 2 to 3 days in the refrigerator. Cover it tightly.
· Thinly slice the cucumbers (with the peel on). Sprinkle with a few drops of vinegar and season with sugar, salt, and a bit of freshly ground pepper, and stir in the fennel.
· For the salad:Lay a fillet or a few chunks of smoked trout on each plate. Then, add some cucumber salad and fresh horseradish cream.