Everyday recipes
Manu's smoked rainbow trout
Manu's smoked rainbow trout, kipfler potato and watercress salad
INGREDIENTS
400g hot smoked rainbow trout
300g kipfler potatoes
1 bunch watercress
1 bunch chives
1 Granny Smith apple
200g creme fraiche (or sour cream)
1 tablespoon French Dijon mustard
lemon
olive oil
METHOD
- Take the trout fillet off the bone, set aside.
- Cook the kipfler potatoes in salted water, refresh, peel and slice into 1cm-thick pieces.
- Pick watercress, set aside in iced water. Chop chives. Cut apple, skin on, into matchstick size.
- In a bowl, mix creme fraiche and mustard. Season with salt and pepper. Stir in potatoes.
- To serve, place flaked trout in a bowl, add watercress, chives, apple, a squeeze of lemon and a drizzle of olive oil. Season.
- Place an egg ring on serving plate. Add a quarter of potato then place a quarter of trout salad over the top. Repeat process 3 times.