Whole side of Cold Smoked Trout with King Prawns and Lemon & Chive Crème Fraîche


Whole side of Cold Smoked Trout with King Prawns and Lemon & Chive Crème Fraîche

troutkingprawns2This is a classic and delicious way to make a statement on your buffet table. Delightfully simple to prepare and assemble, with luxurious smoked trout and juicy king prawns, this is one plate we can guarantee will be empty by the end of the party!

Ingredients

  • 1 whole side of RR. Spink & Sons Cold Smoked Trout
  • 750g of cooked king prawns
  • 1 packet of dill to garnish
  • 3 lemons to garnish
  • 250g crème fraîche
  • 1 packet of chives, thinly sliced
  • dill fronds to garnish
  • zest of 1 lemon
  • freshly ground black pepper

Method:

To make the chive crème fraîche, put all of the ingredients into a small bowl and combine. Season with black pepper.  

Spoon the crème fraîche mix into a nice serving bowl.

Using a sharp knife, slice the fish into thin slices lengthways. For the best look, ruffle the trout to make an attractive pattern. To assemble the dish, take a large platter and place the trout in the centre of the platter.

Garnish on either side with the king prawns. Serve with the crème fraiche and garnish with lemon wedges, and dill.

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