COLD SMOKED TROUT WITH POMEGRANATE, PISTACHIO AND CRANBERRY


COLD SMOKED TROUT WITH POMEGRANATE, PISTACHIO AND CRANBERRY

This dish, using our cold smoked trout is inspired by Middle Eastern and Mediterranean flavours. This is a really simple recipe that calls for nothing more than a large boards and some imagination.  The end results is beautiful and very festive!

Web Size (Credit- Paul Johnston-CopperMango)-Cold Smoked Trout with Pomegranate Pistachio and Cranberry Portrait 1

Ingredients

Method

“I love the colours of this dish – it looks delightfully festive, so is perfect for a feast with family and friends. ” – Scott Fraser, RR. Spink & Sons Chef

Take the seeds from the pomegranate by cutting the fruit in half and turning upside down over a bowl.

Present the dish on a large wooden or marble board. Slice the whole fillet of smoked trout and place the slices on the board.

Drape and arrange the rest of the ingredients around it. 

Serve with triangles of Mediterranean flatbread.

 

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