If you’re looking for something a little different in a healthy recipe, why not try this dish, inspired by the cold Spanish soups ajoblanco and salmorejo? It packs fantastic nutrition, with Omega3s from the trout, antioxidants from the fruit, and minerals from the almonds.
“It might seem a little unconventional to serve a cold soup…but I love the contrast of the creamy cool soup paired with the delicious smoked trout and zingy fruit.” – Scott Fraser, RR. Spink & Sons Chef
- 1 pack RR. Spink & Sons cold smoked trout
- 1 pomegranate
- 1 sharp apple such as Granny Smith
- 50g blanched almonds
- 30g of day-old bread
- 1 tbsp sherry vinegar
- 2 tbsp olive oil
- 200ml water
- salt & pepper to taste
- ½ tsp poppy seeds
- 1 tsp chopped chives
Peel the apple and cut into quarters. Cut one quarter into long thin matchsticks and place the rest of the apple in a blender.
Put the water, vinegar, almonds and bread into the blender and switch on to full power for 1 minute.
Once the mixture is fully blended and smooth, drizzle in the olive oil to create a creamy consistency.
Pour the soup into two bowls and place the smoked trout in the centre.
Top the trout with the sliced apple, pomegranate, poppy seeds and chives.
The soup should be served cold, with chunky slices of rustic bread.