RR. Spink & Sons Cold Smoked Trout with Lightly Picked Summer Vegetables & Saffron Mayonnaise


RR. Spink & Sons Cold Smoked Trout with Lightly Picked Summer Vegetables & Saffron Mayonnaise

One of favourite smoked trout recipes for using up seasonal vegetables leftover in your fridge, or waiting to be used up from the garden!

Cold smoked trout with lightly pickled summer vegetables & saffron mayonnaise

Ingredients:

Lightly pickled vegetables:

  • A selection of summer vegetables such as: baby courgette, mini cauliflower florets, radishes, broccoli, asparagus, peas, thinly sliced fennel and red onion
  • 100ml white wine vinegar
  • 200ml water
  • 20g sugar
  • 1 bay leaf
  • 1 sprig of thyme
  • 3 black peppercorns

For the saffron mayonnaise:

  • 2 free-range egg yolks
  • 1 tsp ready-prepared English mustard
  • 1/2 tbsp white wine vinegar
  • 250ml vegetable oil
  • 1 pinch of saffron
  • Sea salt and freshly ground white pepper

“Smoked trout recipes such as this are immensely satisfying – what could be better than a meal of fresh Scottish fish accompanied by in-season vegetables and a homemade sauce?” – Scott Fraser, RR. Spink & Sons chef

Method

To make the mayonnaise:

  1. Soak the saffron in the vinegar overnight.
  2. Place a bowl on a damp towel to stop it from moving and add the egg yolks, mustard, pinch of salt, two twists of pepper and the white wine vinegar/saffron mixture; whisk together for 30 seconds, until combined.
  3. Gradually pour in the oil in a steady stream, whisking constantly. You might want to enlist a second person to help with this! Keep whisking until all the oil is fully incorporated – you should now have a thick mayonnaise.
  4. If the mayonnaise splits, all is not lost. Re-whisk another egg yolk and pour the spilt mixture back into the egg yolk. This can be easily done in a food processor in needed.

To pickle the vegetables:

  1. Place the vegetables in a heatproof bowl.
  2. Meanwhile, in a sauce pan, bring the wet ingredients (water and white wine vinegar) to the boil over a high heat; when the pickling liquor reaches the boil, pour it over the vegetables and leave to cool to room temperature.

To serve:

  1. Cover the base of two small plates with the RR. Sink & Sons Loch Etive Cold Smoked Trout; top each plate with the pickled vegetables and dot with saffron mayonnaise to finish.

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