A fantastic Swedish-inspired recipe for smoked trout – balancing sweet, spicy and tart flavours to delicious effect.
- 1 packet of RR. Spink & Sons Loch Etive Cold Smoked Trout (100g)
- 500g red cabbages
- 1 red onion sliced
- 2 granny smith apples peeled and grated
- Zest and juice of 1 orange
- 1 tsp. ground mixed spice
- 50g light soft brown sugar
- 5 tbsp. cider vinegar
- 300ml dry cider
- 25g butter
- 8 medium potatoes
- 2 tablespoons olive oil
- Maldon salt
Preheat your oven to 200°C. Put each potato, in turn, in the bowl of a wooden spoon and cut across at about 3mm intervals.
Sprinkle each potato well with salt and oil then put in the oven: cook the large potatoes for about an hour and 10 minutes, testing to see whether the flesh is soft (you may need another 10 minutes for this); 40 minutes should be fine for the new potatoes.
For the cabbage, shred the red cabbage finely and mix in a bowl with the apple, spices, cider, sugar, orange and onion. Stir the mix until fully coated and place into an ovenproof dish.
Cover the dish with tin foil and bake in the oven for 20 minutes at 200°C until the cabbage is soft.
Plate all elements together and enjoy with a glass of chilled white wine.