Cold Smoked Trout with Clerkland Crowdie - Scottish Food Guide
Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal The
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 scottishfoodguide.com.
Ingredients
- 1 pkt cold smoked trout
- 1 Clerkland Crowdie from Dunlop Dairy (on SF Ark of Taste)
- For dressing:
- 3 tbsps Summer Harvest rapeseed oil
- 1 tbsp Demijohn Craft Vinegar
- 1 tsp honey
- Skye sea salt
- Freshly milled black pepper
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