A delicious way to serve raw veggies that’s a bit more sophisticated than traditional crudités! Thinly sliced and paired with our flaky cold smoked trout, they make a refreshing starter or light bite to serve with drinks.
- 1 packet RR. Spink & Sons cold smoked trout
- A mixture of raw veggies, such as radish, carrot, beetroot, red onion and celery (retain the leaves)
- 2 tbsp rice wine vinegar
- 2 tsp salt
- ¼ cup olive oil
- A handful of dill, chopped
- 6 mint leaves, torn
- 1 lemon
Finely slice the veggies so they’re almost translucent, then place them in a large bowl.
Add the olive oil, rice wine vinegar, juice from the lemon, half of the mint leaves and salt and mix well, ensuring all the veggies are coated in dressing.
Arrange on a serving plate, layering slices of cold smoked trout on top.
Garnish with some more mint leaves, dill and a drizzle of olive oil.