Chef Scott Fraser has come up with a fantastic new way to incorporate our Kiln Roast Trout into a Middle Eastern mezze- a spread of fantastic dishes that create a wonderful spread of flavoursome dishes that really complement each other. Pomegranate adds delightful bursts of sweetness to our Kiln Roast trout.
- 100g packet of RR. Spink & Sons Kiln Roast Trout
- 30g pomegranate seeds
- ½ tsp sumac
- fresh mint leaves
- 80g mixed olives
- 60g diced feta
- punch of dried oregano
- olive oil
- small pot of houmous
- 1 tsp harissa
- 200g cooked cous cous
- ½ lemon zest and juice
- 2 medium tomatoes chopped into 1cm pieces
- 1 small pack of curly parsley finely chopped.
- ½ tsp Baharat spice
- 1 spring onion finely sliced
- Olive oil and mint leaves for garnish
- Flat breads to serve
For the trout:
In a small dish, break the kiln roast trout into chunks and sprinkle over the sumac, pomegranate seeds and mint leaves.
For the olives:
Mix the olives, feta and dried oregano and drizzle with a little olive oil.
For the tabbouleh:
Combine the couscous, chopped tomatoes, Baharat spice, spring onion, parsley, lemon juice and zest. Season well with salt, pepper and olive oil.
Spoon onto the plate and top with a little harissa.
Make up each dish and place in small serving bowls or on a large platter for people to help themselves. Garnish with mint leaves and olive oil.
Serve with toasted pitta or flatbreads.