Smoked Trout with Crème Fraiche Dressing
This Smoked Trout with Crème Fraiche Dressing dish is a wonderful warm salad. Hot smoking is easy to do at home using rice, tea and sugar. Amazing!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesmartinchef.co.uk.
Cooking tools:
- Roasting pan
- Roasting rack
- Nonstick skillet
- Aluminum foil
- Mixing bowl
- Whisk
- Stove
- Serving platter
- Chef's knife
- Cutting board
- Grater
Ingredients
- 1 kilo sea trout, pin-boned
- 300g rice
- 300g demerara sugar
- 25g Yorkshire tea
- 12 slices of streaky bacon
- 2 chicory
- 2 baby gem lettuce
- 200ml crème fraiche
- 1 lemon, juice and zest
- 1 small bunch chives, chopped
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