Smoked rainbow trout with soft herbs and lemon salad cream - 9Kitchen
Serves 6Prep time 45 mins, cook 50 minsA salad of smoky trout, herbs and a creamy lemon dressing br...
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 kitchen.nine.com.au.
Ingredients
- 600 gm kipfler potatoes, scrubbed
- 140 gm (1 cup) frozen peas, defrosted
- 1 lemon, thinly sliced into rounds
- 8 dill sprigs
- 4 rainbow trout (about 400gm each)
- 300 gm woodchips, such as mesquite or hickory, soaked in water for at least an hour, drained (see note)
- 1 cup (loosely packed) each mint, flat-leaf parsley and dill
- ¼ cup (loosely packed) chives
- 1 cup (loosely packed) frisée or baby cress
- 120 gm sour cream
- 1 tbsp pouring cream
- 1 tbsp Dijon mustard
- Juice of 1 lemon
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