Smoked Trout Crêpe Cake with Watercress Salad
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Cooking tools:
- Food processor
- Kitchen scale
- Microplane
- Kettle
- Colander
- Mixing bowl
- Kitchen towel
- Chef's knife
- Cutting board
- Whisk
- Serving platter
- Serving bowl
- Plastic wrap
- Refrigerator
Ingredients
- 200g watercress
- Large handful fresh dill or tarragon leaves
- 500g full-fat cream cheese
- 2 tbsp. prepared horseradish
- 2 lemons, finely grated zest & juice
- 8 pancakes or crêpes
- 500g Goatsbridge Smoked Trout
- 25g pine nuts, toasted
- Salt
- pepper
- 4 tbsp. extra virgin olive oil
- 1 lemon, juice only
- 2 small shallots, peeled and finely chopped
- 2 tbsp. capers, rinsed and roughly chopped
- 50g watercress
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