elatin in a bowl of cold water for 5 minutes to
To make the mustard dressing, whisk together all ingredients in a bowl until well combined. Season.
Combine smoked trout, cucumbers, dill and 1/2 the dressing. Toss to combine.
In a separate bowl, combine radishes, watercress and chives. Toss with remaining dressing. Combine with smoked trout mixture and sprinkle with reserved herbs.
Place trout in a food processor with butter and lemon juice and process to a smooth paste. Season well with pepper.
Toast bread, spread with trout butter and cut into 1 inch-wide fingers. Sprinkle with chives and set aside.
Half fill a small saucepan with water, adding a good pinch of salt. Bring to simmering point on medium heat and carefully lower in eggs. Boil for 3 mins then lift out and place in egg cups. Serve immediately with smoked trout toast fingers.
Boil the linguine in a pan of salted boiling water according to the instructions on the packet. Meanwhile, flake the smoked trout fillets.
Drain the linguine and fold the trout through the pasta along with two tablespoons of the pesto, two tablespoons of the creme fraiche and the lemon juice. Season with freshly ground black pepper. Sprinkle a grating of fresh Parmesan cheese over the top.
Preheat oven to 350 degrees F.
Flake smoked trout into a bowl. Stir in mayonnaise and yellow mustard.
Make Toasts: Brush baguette slices with olive oil, and season with salt. Toast in oven until golden and crisp.
Spread trout mixture on toasts. Top with sliced radishes and a little chopped dill.
Season with salt, pepper, and lemon juice to taste.
kin or bones. (If your smoked trout isn't \"ready to eat
Cook fettuccine in a large saucepan of boiling, salted water according to package directions. Drain and return to the pan.
Meanwhile, heat oil in a large skillet on medium heat. Saute fennel, onion and lemon peel for 3-5 mins, until softened. Stir in capers.
Add fennel mixture, smoked trout, yogurt, dill sprigs and lemon juice to pasta. Toss to combine. Season to taste. Serve with lemon wedges.
Cook fettuccine in boiling salted water until al dente. Drain.
Meanwhile, heat oil in a large frying pan over medium heat. Saute fennel, onion and lemon zest for 3-5 mins, until tender. Add capers. Add pasta, smoked trout, yogurt, dill and lemon juice and toss to combine. Season.
Serve with lemon wedges.
routons.
Break up the smoked trout, discarding the skin, and add
In a bowl, combine mustard powder, radishes, vinegar, sugar and salt. Set aside.
Slice each zucchini into 12 rounds and arrange on platter.
Break smoked trout into 1-inch pieces and arrange on top of zucchini slices. Top each with 1/2 teaspoons of the radish mixture; sprinkle with chopped chives.
Preheat oven to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
Place fava beans, olive oil, shallot, lemon juice, garlic, and cumin in a food processor. Blend until smooth. Season with salt and pepper.
Combine mayonnaise, eggs, cornichons, chervil, mustard, and capers in a small food processor. Whip until gribiche sauce is thoroughly combined.
Bake bread in the preheated oven until lightly toasted, 5 to 7 minutes.
Top bread with hummus, smoked trout, pickled onions, and the gribiche sauce.
Blend the horseradish and sour cream in a small bowl.
Arrange the smoked trout on a platter with a bowl of this horseradish sauce or on individual salad plates.
Cut the baguette into slices.
Heat the oil in frying pan, add the sliced bread and cook on both sides, till golden brown.
Rub toasted bread with a cut side of garlic to give a subtle garlic flavour.
Spread Rannoch Smokery Beetroot and Orange Chutney liberally on toast,
add a slice of avocado and top with half a slice of Rannoch Smokery Cold Smoked Beef and serve.
Smoke the trout according to the recipe Stove Top Smoker Smoked Whole Trout. (See related
Cook the potatoes in salted, boiling water for 8-10 mins, until tender. Refresh under cold water.
Mix the oil, vinegar and onion together and season. Mix the potatoes and dressing together.
Place the eggs in a pan with water, bring to a boil over medium heat. Once the water has boiled remove pan from the heat. Let eggs sit in the water for 12 mins. Refresh the eggs under cold water and peel then dice. Mix the eggs, potatoes, lettuce, trout and salad dressing together then serve.
emove any skin & bones from trout & flake the flesh.
Blend
Boil potatoes in salted water for about 20 mins. Drain, rinse under cold water then remove skin.
Meanwhile, melt butter in a large frying pan and saute onions until translucent. Add cabbage and vegetable stock, season then add mustard and 3 tbsp horseradish. Cover and simmer for about 10 mins. Add potatoes and cook for 2-3 mins.
To serve, arrange cabbage and potatoes on a plate with smoked trout and 1 tsp horseradish on the side.
Place noodles in a large heatproof bowl. Cover with boiling water and let stand until just tender. Rinse under cold water until cool then drain.
Meanwhile, to make dressing, whisk together lime juice, chili oil, sesame oil, fish sauce and garlic.
Place fish in a large serving bowl. Add noodles, celery, cucumbers, nuts and herbs. Pour dressing over salad and toss gently to combine.
Bring a large saucepan of water to the boil. Remove the woody ends from the asparagus and cook spears in boiling water for 1-2 minutes. Refresh under cold running water and then cut the asparagus into 3cm pieces on an angle.
Break trout fillets into chunks, removing any bones. Place in a bowl, with asparagus, rocket, tomatoes, avocado, parsley and cucumber.
For the dressing mix together the lemon juice, mustard, salt and pepper. Add the olive oil and whisk well.
Toss the salad together with the dressing and serve.
Bring the potatoes to the boil and simmer around ten minutes or until just tender. Cool (I plunge the potatoes into cold water to do this).
Mix together the next 8 ingredients and fold through the potatoes gently.
Add the flaked trout and fold through gently.
At this stage, I like to pop this in the frige for a few hours as I reckon the flavour improves with sitting.